Eastern appetizers made of eggplants, chickpeas, and yogurt

For hummus, soak the chickpeas in cold water for 24 hours. Change the water once or twice during this time. Rinse the hummus, add fresh cold water, bring to a boil, cook until completely soft, 1.5 hours. Drain in a colander, reserving the broth, rinse the chickpeas with cold water, and peel the peas. Using an immersion blender, beat the chickpeas with tahini, 2-3 tbsp. l. lemon juice, salt, pepper, olive oil and a small amount of broth until smooth. Season with more salt, pepper and lemon juice. Place hummus in a couple of bowls and sprinkle with toasted nuts and sumac.

For labane, line a bowl with cheesecloth or a towel, add yogurt, add salt, gather the ends of the cloth together and tie it like a bag. Hang over a bowl to drain off excess liquid for 4-8 hours, depending on desired thickness. Chop the greens with garlic and mix with labane, add lemon juice, salt and pepper. Place in a bowl, drizzle with olive oil, pepper and garnish with herbs.

Fry the eggplants directly on the hotplate until they are blackened, pierce them with a knife in several places, transfer to a baking sheet, and place in an oven preheated to 200 °C for 20–30 minutes. Grind the garlic with cumin and salt. Cut the finished eggplants in half, scoop out the pulp with a spoon, chop into a paste with a knife, mix with garlic and cumin, pour in olive oil and lemon juice. Place in a bowl, sprinkle with finely chopped cilantro.

Toast pine nuts in a dry frying pan until golden brown, 2 minutes. Place hummus in bowls, drizzle with olive oil, sprinkle with nuts and pepper.

To serve the pita, cut into 8-10 triangles, cut the baguette into 1 cm thick slices. Brush with olive oil and roast in an oven preheated to 150 °C until golden brown. Cut vegetables into beautiful pieces to scoop up sauces.

Arrange the sauces on a tray or board. Place vegetables, pita bread and baguette around. Place it in the center of the table so that everyone can easily reach it.