The holidays present ample opportunities to dine with beloved family and friends, and few appetizers satisfy as thoroughly as these healthy Mediterranean dips. Sherif Riad from Fusion Restaurant & Bar on Hwy. 155 in McDonough welcomes you to try his family’s signature recipes at your next gathering. “For extra smooth hummus, peel the chickpeas after boiling; rub them between your hands to loosen the skins,” Riad said. “And don’t rush charring the eggplants when making baba ghanoush. It’s the key to its signature smoky flavor.” Riad suggests serving both dips with warm pita bread, crispy falafel, fresh raw vegetables or grilled meat skewers. They also make great sandwich spreads or sauces for rice pilaf or couscous.

Hummus

Ingredients:

2 cups cooked chickpeas (or 1 can, drained & rinsed)

½ cup tahini (sesame paste)

¼ cup fresh lemon juice (about 1–2 lemons)

3 tbsp extra-virgin olive oil (plus more for drizzling)

2 cloves garlic (roasted or fresh, depending on flavor preference)

½ tsp ground cumin

½ tsp sea salt  

2–4 tbsp cold water or a couple of ice cubes (to adjust texture)

Instructions:

1. In a food processor, add chickpeas, tahini, lemon juice, garlic, cumin, and salt.

2. Blend for 1–2 minutes, scraping the sides, until smooth.

3. With the processor running, slowly drizzle in olive oil. Add cold water one tablespoon at a time until you reach a silky texture.

4. Taste and adjust lemon, tahini, and salt to preference.

5. Garnish with one or more of the following: a swirl of olive oil, paprika, sumac, za’atar, roasted pine nuts, chopped parsley, cilantro or fresh mint.

Baba Ghanoush

Ingredients:

2 large eggplants (about 2 lbs total)

¼ cup tahini (sesame paste)

¼ cup fresh lemon juice (about 1 lemon)

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil (divided: 2 tbsp mixed in, 1 tbsp for garnish)

½ tsp sea salt (adjust to taste)

Instructions:

1. Char the eggplant over an open flame. If you have a gas stove or grill, place the whole

eggplants directly over the flame. Use tongs to turn occasionally until skin is fully blackened and blistered, and flesh is soft (10–15 minutes). You can also set your broiler to high and roast close to the heat source until charred.

2. Place roasted eggplants in a bowl and cover with plastic wrap or a lid for 10 minutes. This cools them and loosens the skin. Peel off charred skin, leaving some bits for extra smokiness.

3. Scoop out the flesh into a bowl. Discard overly bitter seeds if necessary. Mash with a fork, keeping some texture for authenticity.

4. Mix mashed eggplant with tahini, lemon juice, garlic, 2 tbsp olive oil, and salt. Stir until combined and smooth. Adjust seasoning to taste.

5. Transfer to a serving dish. Drizzle with 1 tbsp olive oil and garnish with chopped parsley, paprika or sumac, and optional pomegranate seeds.