What do you think of this mezze hat trick from Lebanese chef Joe Barza?

#Hummus al Tahini

- * 200g cooked chickpeas
- * 50g salsa tahini
- * A pinch of salt
- * 2 tablespoons lemon juice

Blend all the ingredients in a blender. Serve in a bowl.

#BeetrootHummus

- * 200g cooked beetroot
- * 200g cooked chickpeas
- * 50g salsa tahini
- * A pinch of salt
- * 2 tablespoons balsamic vinegar

Blend all the ingredients in a blender. Serve in a bowl. Garnish with an orange slice and fresh basil leaves.

Spinach #Hummus

- * 100g spinach
- * 200g cooked chickpeas
- * 50g salsa tahini
- * A pinch of salt

Blanch the spinach in hot water for 3 minutes with a pinch of coarse salt. Soak the spinach in ice water. Drain well. Combine the spinach with all the ingredients in a blender. Serve in a bowl. Garnish with a sprinkle of paprika.

Credits: Vittorio Castellani aka Chef Kumale, Il MONDO A TAVOLA, from ethnic cuisine to cuisines around the world, Facebook®