Cooking Instructions:

If using dried chickpeas, soak them overnight in water. Drain and rinse the chickpeas, then cook them in a pot of boiling water for about 1 to 1.5 hours, until tender. If using canned chickpeas, simply drain and rinse them.

In a food processor, combine the cooked chickpeas (or canned chickpeas), tahini, olive oil, lemon juice, minced garlic, and salt. Blend until smooth, adding water gradually until you achieve a creamy consistency.

Taste the hummus and adjust the seasoning, adding more salt or lemon juice as desired. Transfer the hummus to a serving bowl and create a small well in the center for drizzling olive oil.

In another bowl, place the tabbouleh and arrange the smoky grilled eggplant alongside the hummus.

Serve the hummus mezze with warm pita bread for dipping. You can also garnish with fresh herbs or a sprinkle of paprika for added color.

For extra tips, make sure to choose high-quality tahini for the best flavor in your hummus. If you want to save time, you can prepare the hummus and tabbouleh a day in advance and store them in the refrigerator. This allows the flavors to meld beautifully.

Additionally, feel free to experiment with toppings such as roasted pine nuts, pomegranate seeds, or a drizzle of olive oil.