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  3. Mezze Maze
  1. Recipes from around the world made by Chefs for Chefs

Mezze Maze

Mezze Maze – - Recipe

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Ingredients

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Chickpea Waffle

Avocado Hummus

  • chickpeas (canned or fresh), drained 120.0 g
  • Hass Avocado, peeled and sliced 250.0 pc
  • Tahini 45.0 ml
  • Lemon, juice 30.0 ml
  • Cumin powder 2.0 g
  • Salt, sugar, & pepper, as needed
  • Ice Cubes 3.0 tsp

Beet Pickle Juice Jelly

  • using leftover pickling juice from homemade or store-bought beet pickles
  • agar agar 2.0 g
  • beet pickling juice (just get the liquid from pickled beets) 350.0 ml

Moutabal

  • moutabal 450.0 g

Chickpea Sprouts

  • fried chickpea sprouts 100.0 g

To Finish

  • dried chickpea skins
  • microgreen (beetroot and arugula cress)
  • pickled beetroot

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Preparation

  1. Chickpea Waffle

    • Combine all dry ingredients in one bowl and wet in another. 
    • Make sure that the liquid ingredients are at room temperature or best slightly warm. 
    • Whisk wet ingredients into the dry. Let it stand covered for about an hour. 
    • Heat waffle machine to 175°C (depending on the type and make of the machine). 
    • When the waffle machine is ready, pour enough of the batter* to cover the heating surface. Cook until the waffle is crisp.

  2. Avocado Hummus

    • Boil the canned chickpeas in 750ml of water for 5 – 8 minutes to remove excess salt and to peel off the skin easily. 
    • Immediately, drain the water (or reserve the boiling liquid for the waffle batter & other uses) and place under running water. The running water will help peel off the skin. 
    • Strain the skin. Set them aside for dehydration. 
    • It is best to work on the chickpeas while they are still warm. Work fast in removing the skin, remove excess water and place the chickpeas immediately in the food processor. Add the rest of the ingredients. Process until smooth. Season to taste. 
    • Place in a piping bag and chill until ready to use.

  3. Beet Pickle Juice Jelly

    • Bring picking juice & the agar agar to a boil for 2-3 minutes. 
    • Transfer the liquid onto a tray. Chill until the mixture solidifies into a jelly block. 
    • Slice the jelly into cubes and place them in a food processor or blender. Blend until smooth. 
    • Place in a piping bag or squeeze bottle to be used as garnish.

  4. Moutabal

  5. Chickpea Sprouts

  6. To Finish