Labne (Yoghurt Cheese) with Roasted Garlic Sumac
Combine 500g Greek style yoghurt, 2 roasted, peeled and finely chopped cloves garlic and 1 teaspoon sea salt flakes together in a mixing bowl, stirring until well combined. Line a sieve with two pieces of clean muslin cloth, pour yoghurt mixture into centre, bringing edges of muslin together and tying to enclose yoghurt mixture. Place sieve over a bowl, in refrigerator for 12 hours, to allow whey to drain. To serve, place yoghurt cheese in a bowl (discarding whey), sprinkle with 1 teaspoon sumac and drizzle with extra virgin olive oil.
Smokey Roasted Tomato, Red Capsicum, Garlic, Pomegranate Molasses and Parsley
Using a food processor, combine 4 large halved roasted vine tomatoes, 1 roasted, peeled and deseeded red capsicum, 2 cloves crushed garlic, ½ teaspoon smoked paprika, 1 tablespoon each of olive oil and pomegranate molasses, ¼ cup parsley leaves, salt and pepper together until mixture is finely chopped.
Using a food processor, combine 1 large roasted or chargrilled eggplant, 1-2 crushed cloves garlic, ¼ cup tahini, ½ teaspoon cumin seeds, ¼ cup lemon juice, 2 tablespoons chopped parsley, salt and pepper together, until mixture is a smooth consistency. To serve, place baba ganoush in bowl and sprinkle over a few extra cumin seeds.
Roast Pumpkin Hummus
Using a food processor, combine 300g roasted pumpkin, 1 crushed clove garlic, ¼ cup tahini, 400g tin drained and rinsed chickpeas, ¼ cup lemon juice, ¼-½ cup olive oil, salt and pepper together until mixture is a smooth consistency. To serve, place hummus in bowl and drizzle with a little extra olive oil.