Lebanese Dip Trio

Baba Ghannouj, Beet Hummus, Labne all dressed up with lemon tahini

Lebanese Dip Trio

created in partnership with beituti

Baba Ghannouj

Ingredients

• 1 large eggplant

• 2 tbsp Beituti Lemon Tahini Sauce

• 1 small garlic clove, minced

• 1 tbsp olive oil, plus more for drizzling

• Salt, to taste

• Fresh parsley, chopped (for garnish)

• Pomegranate seeds (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Prick the eggplant a few times with a fork and roast it whole on a baking sheet for 35-45 minutes, until it collapses and is very soft. Let cool slightly.

2. Scoop out the flesh, discarding the skin. Place in a bowl and mash with a fork or pulse in a food processor for a smoother texture.

3. Stir in Beituti Lemon Tahini Sauce, garlic, olive oil, lemon juice (if using), and salt.
   
   

4. Transfer to a serving dish. Drizzle with olive oil and garnish with parsley and pomegranate seeds.

Beet Hummus

Ingredients

• 1 medium roasted beet (about ½ cup)

• 1 can (15 oz) chickpeas, drained and rinsed

• 3 tbsp Beituti Lemon Tahini Sauce

• 1 small garlic clove

• 1 tbsp olive oil

• Salt, to taste

Instructions

1. In a food processor, combine beet, chickpeas, garlic, Beituti Lemon Tahini Sauce, olive oil, lemon juice, and salt.

2. Blend until smooth, adding 1-2 tbsp water if needed for a creamier consistency.

3. Taste and adjust seasoning. Serve topped with a drizzle of olive oil and a sprinkle of sesame seeds or fresh herbs.

Homemade Labne

Ingredients

• 2 cups full-fat plain Greek yogurt

• ½ tsp sea salt

• 1-2 tbsp Beituti Lemon Tahini Sauce

• Olive oil, for drizzling

• Za’atar or sumac, for garnish

Instructions

1. In a small bowl, stir the salt into the yogurt.

2. Line a fine mesh strainer with cheesecloth (or a clean kitchen towel) and set it over a bowl. Transfer the salted yogurt into the cloth.

3. Gather the edges of the cloth and twist gently to enclose the yogurt. Place in the fridge and let drain for 12–24 hours, depending on how thick you want it. The longer it drains, the thicker your labne will be.

4. Transfer the labne to a serving plate, spreading it out with the back of a spoon.

5. Drizzle with Beituti Lemon Tahini Sauce and olive oil. Sprinkle it with za’atar or sumac.

Baba | Hummus | Labne

xx,

Lauren (Hodgen)

Dear Citrus Diaries Host | @ citrusdiaries.studio

Citrus Diaries Studio | Creative Director

If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊

Lauren Hodgen is a passionate food enthusiast and the creative mind behind Citrus Diaries Studio. Since 2018, she has shared her journey of wellness and healing through food, exploring how mindful eating can transform both body and soul. Lauren’s love for wholesome, nourishing ingredients is at the heart of her work, which is designed to inspire others to embrace a healthier, more vibrant lifestyle. Based in Columbus, OH, she creates from the belief that food is not just fuel, but a way to connect with ourselves and the world around us.