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1
In a small bowl mix all dressing ingredients well.
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2
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing.
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3
Serve immediately.
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4
Drain and dry chick peas.
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5
Put garlic in food processor and mince.
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6
Add chick peas and mince, scraping down the sides.
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7
Add salt, tahini and lemon juice.
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8
Mix.
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9
Taste.
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10
Add enough reserve chick pea juice to make a thick creamy consistency.
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11
You should be able to make an indentation in the hummus with a back of a spoon.
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12
Check taste again for additional lemon or salt.
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13
Serve on a platter and garnish with radishes, tomato roses, reserve chick peas, parsley and or cayenne pepper.
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14
Serve with olive oil and fresh pita bread.
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15
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan.
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16
Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes).
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17
Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours.
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18
Pour off extra liquid before using.
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19
In a food processor, mince garlic, and scrape down sides.
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20
Add eggplant, salt, and 1/4 cup tahini.
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21
Pulse the food processor to mix.
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22
Slowly add lemon juice.
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23
Taste.
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24
Adjust salt and lemon or tahini.
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25
Serve on a shallow platter and garnish with chopped parsley, miniature eggplant, tomato or radish roses.
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26
Serve with Lebanese pita bread.
