3 Mediterranean Dips – Oracibo

Ingredients

• 2 cups Plain Yogurt, drained overnight (I like Liberte Mediterranean, but a good thick Greek yogurt would also be great)
• ½ English cucumber
• 2 cloves garlic
• 2 tsp. lemon juice
• 2 Tbsp. EVOO
• ½ tsp. Dijon mustard
• 1 Tbsp. fresh dill, chopped
• 1 19oz tin chick-peas (garbanzo beans), rinsed & drained
• ½ cup tahini (sesame seed paste), well-stirred
• 1/3 cup EVOO
• 1/3 cup fresh lemon juice
• ½ tsp. ground coriander
• ¼ tsp. ground cumin
• 2 large cloves garlic, minced
• 3 Tbsp. chopped fresh parsley
• ¼ cup cold water
• Salt & freshly ground black pepper to taste
• 2 large eggplants (2 ½ lbs. total)
• ¼ cup tahini (sesame seed paste), well-stirred
• 2 – 3 cloves garlic, mashed to a paste with ½ tsp. sea salt
• 3 Tbsp. fresh lemon juice
• ½ tsp. ground cumin
• 1 – 1 ½ tsp. sea salt
• 1 Tbsp. chopped fresh flat-leaf parsley