Middle Eastern-style plates

By  John Gregory-Smith
From Saturday Kitchen

Ingredients

For the Crispy Chickpeas with Pomegranate and Hummus:

• Chickpeas (2 x 400g tins): 800g
• Garlic powder: 2 tsp
• Smoked paprika: 2 tsp
• Dried oregano: 2 tsp
• Allspice: ½ tsp
• Olive oil (plus extra for drizzling): 2 tbsp
• Lemon juice (from ½ lemon): ½ lemon
• Garlic clove: 1
• Tahini: 100g (3½oz)
• Finely chopped parsley leaves: Handful
• Pomegranate seeds: 80g (3oz)
• Turkish pepper flakes or sumac
• Salt
• Breads and dippy things (to serve)

For the Roasted Tomato and Feta Dip:

• Feta: 200g (7oz)
• Cherry tomatoes: 500g (1lb 2oz)
• Olive oil (plus extra for drizzling): 2 tbsp
• Dried oregano: 1 tsp
• Full-fat yoghurt: 50g (1¾oz)
• Garlic clove: 1
• Turkish pepper flakes (optional): ½ tsp
• Salt and freshly ground black pepper

For the Smoked Aubergine Dip with Crispy Lamb:

• Aubergines: 2
• Lemon juice (from ½ lemon): ½ lemon
• Garlic clove (crushed): 1
• Yoghurt: 300g (10½oz)
• Olive oil: 1 tbsp
• Lamb mince (20% fat): 500g (1lb 2oz)
• Tomato purée: 2 tbsp
• Turkish pepper flakes: 4 tsp
• Dried oregano: 2 tsp
• Butter: 40g (1½ oz)
• Finely chopped parsley leaves: Handful
• Salt

Method

Crispy Chickpeas with Hummus:

1. Preheat the oven to 200°C (180°C Fan/Gas 6).
2. Drain one tin of chickpeas, rinse, and pat dry with kitchen paper.
3. Transfer chickpeas to a baking tray.
4. Add garlic powder, smoked paprika, oregano, allspice, a pinch of salt, and olive oil. Mix well.
5. Roast for 20–25 minutes until crispy.
6. Meanwhile, make the hummus:
   • Drain the other tin of chickpeas, reserving the chickpea water.
   • Blend chickpeas, 120ml (4fl oz) chickpea water, lemon, garlic, tahini, and a pinch of salt until super smooth.
   • Adjust consistency with 2 tsp–1 tbsp more chickpea water if needed.
7. Tip crispy chickpeas into a bowl, add parsley and pomegranate seeds. Mix.
8. Swirl hummus onto a serving plate, top with chickpeas, and sprinkle Turkish pepper flakes. Serve with dippy items.

Roasted Tomato and Feta Dip:

1. Keep the oven on at 200°C (180°C Fan/Gas 6).
2. Place feta in the center of a baking dish, add cherry tomatoes.
3. Drizzle with olive oil, add dried oregano, salt, and pepper.
4. Toss tomatoes in oil and bake for 30–35 minutes until bursting and slightly charred.
5. Blend feta, half the tomatoes (drained), yoghurt, garlic, and a pinch of salt until smooth.
6. Swirl feta dip onto a serving plate, top with remaining tomatoes, tomato juices, and Turkish pepper flakes (if using). Drizzle with olive oil.

Smoked Aubergine Dip with Crispy Lamb:

1. Carefully prick aubergines and char over a gas flame or bake in the oven (200°C/180°C Fan/Gas 6) until soft.
2. Peel aubergines, drain in a sieve or colander.
3. Finely chop and whisk to make creamier.
4. Add lemon juice, garlic, yoghurt, and salt.
5. Heat olive oil in a frying pan, stir-fry lamb until golden and cooked.
6. Add tomato purée, half the Turkish pepper flakes, oregano, salt, and water. Coat lamb in the sauce.
7. Melt butter in another pan, add remaining Turkish pepper flakes and salt.
8. Spread aubergine dip on a platter, top with crispy lamb, drizzle with butter, and sprinkle parsley.