Traditional Lebanese hummus and baba ghanoush, with an interview. The hummus is heavy on tahini and uses ice for a light, silky texture.
• He prefers to use a mortar and pestle, and like most things, it tastes better if made by hand instead of with a machine. I don't have a mortar and pestle.
• Charring the eggplants over a flame is preferable to roasting them, and the vast majority of Lebanese homes have gas stoves, so it's how baba ghanoush is made in Lebanon.
* Soak the chickpeas for 24 hours in water with a teaspoon of baking soda, and add baking soda to the cooking water as well, to ensure they're very soft.
** Use the best tahini you can get as it significantly alters the flavour.
*** The ice keeps the hummus from heating as it blends and makes it creamier.
**** Cayenne isn't traditional but a good addition nonetheless.
***** Yogurt lightens the colour and texture of the hummus. We didn't include it but Khaled usually does.