Hummus Bi Tahini (Chickpea with Tahini), Baba Ghannouj (aubergine (egg plant) dip) and Koubiz (Flat Bread)

Check this amazing and sensationally scrumptious meal combination from the kitchens of  docfgeek Great as a starter, side-dish, main meal or even snack.

There are three submissions here so please fave or comment on each of the original submissions

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I got inspired to make hummus, baba ghannouj, and khobiz all from scratch for dinner. The pot of boiling chickpeas for the hummus. They take so loooooong when dry.

Also, my recipe to share:

Hummus Bi Tahini: Please fave and comment on the original submission here: http://www.furaffinity.net/view/5774019

2 cups COOKED Chickpeas (1 cup dry), skins removed (have fun with that)
1/4 cup Tahini
1/2 cup FRESH Lemon Juice (~2-3 lemon's worth)
2 Garlic cloves
AN Salt (you will need quite a bit)

1. Cook and skin chickpeas as needed. To test doneness, split one in half. It should be the same colour all the way through. If there's a white spot in the center, they're not done.
2. Everything. In a blender. Will it blend? Deliciously! May need some water to adjust smoothness.
3. Serve in a shallow dish. Make a well in the center, pour in a small pool of olive oil. Top with cayenne, and minced parsley.

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I got inspired to make hummus, baba ghannouj, and khobiz all from scratch for dinner. Eww...green goop. Delicious green goop. My father has never had anything with eggplant, but this stuff definitely made him a big fan of them.

Baba Ghannouj: Please fave and comment on the original submission here: http://www.furaffinity.net/view/5774025/

1 Medium Eggplant (~12 oz)
1/4 cup Tahini
1/4 cup FRESH Lemon Juice (~2-3 lemon's worth)
2 Garlic cloves
As Needed Salt (quite a bit of it)

1. Grill or roast the eggplant, turning often until soft all the way through (~15 mins on a grill, more in the oven)
2. Peel and stem eggplant, chop into 1-2 inch pieces.
3. Blend eggplant into puree. Add everything else, and blend until smooth. Use quite a bit of salt until you can distinctly taste both the eggplant, and lemon. Best served cold.

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I got inspired to make hummus, baba ghannouj, and khobiz all from scratch for dinner. So light. So soft.

Khoubiz: Please fave and comment on the original submission here: http://www.furaffinity.net/view/5774042/

1/2 cup WARM water
2 tsp ACTIVE DRY Yeast (not INSTANT)
1 lb BREAD Flour
1 tsp Salt
1 cup WARM milk

1. Heat oven, with baking/pizza/bread stone on the bottom to 500 degrees F (!!!)
2. Combine warm water with yeast. Let set ~ 10 mins, to ensure yeast is still alive. Should bubble at the top when ready.
3. Add yeast mixture, and milk to flour and salt. Mix together until it comes together as a ball of dough.
4. Knead on a floured surface until silken smooth (not sticky, or even tacky). Place in an oiled bowl, cover ~1 hour until dough doubles in size.
5. Punch down dough, divide into 10 equal parts (~2.5 oz each). Flatten to 6 inch rounds, about 1/8 inch thick.
6. Place rounds on baking/pizza/bread stone until puffy. Flip to brown other side. Can be done in batches of making rounds, and placing on stone.*

*Tip: To prevent the bread from sticking to your stone, after flattening bread, dust a very light layer of flour on each side by taking a pinch of flour, and smoothing it across the surface. The flour will adhere to any part that would still be sticky enough to stick to the stone.

Allergy warning – Khoubiz recipe contains dairy products