Know Your Middle Eastern Spreads

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Not long ago, most Americans had never heard of "tahini" or "baba ghanoush" and had no idea what hummus tasted like.

Today, as Middle Eastern restaurants and groceries have popped up in cities thanks to an influx of immigrants from Lebanon, Syria and Egypt, these words have crept into the culinary lexicon. As consumer demand for healthy dips grows, more retailers are developing house-made versions of Middle Eastern spreads, and food manufacturers are creating innovative new varieties using premium ingredients and unexpected flavor combinations.

Hummus has been eaten throughout the Middle East, the Mediterranean and parts of India for thousands of years. Nutritionally speaking, it dwarfs sour cream-based dips, guacamole and even salsa. Throughout the Middle East, eggplant is a central ingredient in regional cuisines, and is the main ingredient in baba ghanoush. Tahini gives hummus and baba ghanoush their creamy consistencies and adds depth of flavor. But tahini's role is not relegated to dips-it's quite versatile. Spread on toast, tahini is a nutritious alternative to butter or margarine and it can be transformed into a salad dressing when paired with lime juice and fresh herbs, or even a satisfying sauce for soba noodles.

A Glossary of Middle Eastern Spreads

TAHINI is a paste made from ground roasted sesame seeds. It has a strong, nutty flavor and can be used on its own as a spread for toast, thinned with lemon or lime juice as a dressing, or as an ingredient in dips such as hummus and baba ghanoush. Tahini can also be used in baking to replace butter or vegetable oil in cakes, muffins and quick breads.

HUMMUS (top left), in its purest form, contains just mashed or puréed chickpeas, lemon juice, garlic, and tahini or olive oil. A range of packaged varieties is now widely available featuring all sorts of added flavorings or toppings such as roasted red peppers, pine nuts, olives and sun-dried tomatoes. Its primary use is as a dip for pita bread or crudité, it also makes a popular filling for vegetarian sandwiches and serves as an accompaniment to grilled lamb or chicken.

BABA GHANOUSH, a purée of roasted eggplant, tahini, garlic, lemon juice and olive oil, is typically served as a dip with Middle Eastern flat bread. Sometimes yogurt or even mayonnaise is added to lighten the consistency and extend the eggplant. It is often served garnished with minced parsley and diced red onion or sprinkled with chopped pistachios and accompanied by warmed pita.

TABOULI, pictured on right, is more of a salad than a spread, consists of bulgur (cracked wheat) mixed with fresh parsley and mint, diced tomatoes, olive oil and lemon juice. Usually served with warm pita bread or crisp lavash, it's a regular mezze (appetizer) selection alongside hummus and baba ghanoush.

AJVAR (pronounced eye-var), a combination of roasted vegetables including eggplant, onions and chile peppers, is seasoned with garlic, lemon juice and vinegar. The mixture is typically spread on thick slices of country-style bread or served with pita. Turkish in origin but also common throughout the Mediterranean, ajvar is also used as an accompaniment to grilled meat.

LABNEH is the Middle Eastern equivalent to cream cheese. Popular in Lebanon, it is made by straining yogurt until it is thick and spreadable. Labneh is often flavored with herbs or chopped olives and enjoyed with bread, especially for breakfast.