Middle Eastern Dips

• 1 Speedibake^® Soft Turkish Pide Loaf

Hummus (makes 3 cups)

• 600gm chickpeas, drained and rinsed
• 3 garlic clove
• 100ml olive oil
• 2 tablespoons tahini paste
• 1 teaspoons cumin, ground
• 1 lemon, juiced
• ¼ cup water

Tzatziki (4 servings)

• 1 cup Greek Yoghurt
• 1 cucumber, finely diced
• 1 garlic clove
• 1 tablespoon carrot, grated
• 2 tablespoons dill, finely chopped
• 1 tablespoon flat leaf parsley, finely chopped

Tabbouleh (4 servings)

• ¼ cup cracked wheat
• 1 roma tomato, finely diced
• ¼ cup lemon juice
• 2 cups flat leaf parsley, finely chopped
• 1 cup mint, finely chopped
• ¼ cup olive oil

1. To Make Hummus: Add all ingredients (except water) into a food processor and process until combined. Add water and process again until smooth. Place in serving bowl and allow to cool in the fridge before serving.

2. To Make Tzatziki: Place all ingredients into a mixing bowl and stir to combine. Season with salt and pepper and place in a serving bowl in fridge to cool.

3. To Make Tabbouleh: Place cracked wheat, tomato and lemon juice in a bowl and allow to stand for 30 minutes or until cracked wheat has softened. Add Parsley, mint and oil to mixture then stir to combine.

4. Slice Turkish bread into 1 cm thick slices and toast.

5. To serve: Place toasted Turkish bread on a board/plate. Present three dips on the same board as the Turkish bread.