This is a Greek style spread or dip with aubergine, garlic and olive oil.
If you add smoked paprika and tahini – it will become babaganoush – try out both variations, they are equally yummy but totally different.
Everybody knows probably the classic Italian bruschetta with raw tomatoes and tons of garlic on a toasted slice of bread.
That is a good one. But it gets even better with this variation and instead of being “only” an antipasto – this option will be filling enough to keep you going from lunch to dinner.
You can eat it with sourdough toast, but also bagels are superb and very easy to transport when you wish to make it a packed lunch or picnic.
I experimented a lot with hummus, but the best basic recipe I made was this one.
You can easily make loads of variations with this basic recipe. Use beans instead of chickpeas, add roasted onions, chilli, roasted vegetables, chopped fresh herbs etc.
Nice changes to the “normal” hummus – this spicy hot vegetable hummus can persuade with roasted zucchini, roasted red pepper and chilli.
Lovely to home baked bread or buns, great as a dip for veggie sticks, yummy in a sandwich.
If you ever have a deep graving for some cheesy spread but you don’t like the bought vegan cream cheese options – this vegan feta spread will be the solution.
If you don’t tell anyone – they won’t believe it is not real feta bought from the Greek deli shop.