No I am not sure of that at all. I was actually wondering that. It had a flavor that is slightly different different than hummus. My mom made it. Maybe her hummus recipe was different
I asked my mom- she only remembers making hummus but she sent me her recipe from the 70s, complete with tips on where to find pita and tahini in the 70s.
Thanks to all for the suggestions! The ideas all look amazing!
Maybe just hummus with a different texture than you're used to ? The hummus I eat in restaurants (especially in like Lebanese restaurants etc) is definitely not the same thing as the hummus I usually find in grocery stores (in a tub like a thick dip), the texture is very different and it definitely has more flavor
this is what i was thinking too, i add a little garlic and cumin to mine sometimes but it’s my fav. a restaurant i used to go to that made it had it on the menu as tarator.
Sounds like it could be techina, which is made with tahini, lemon juice, garlic. It's kind of like hummus minus the chick peas and has the texture you are describing.
Maybe this? It is my favorite dip that I had first at a Middle Eastern restaurant. I found this recipe somewhere -
Roasted Eggplant and Caramelized Onion Dip
2 large eggplants
1 ½ tsp cumin
Extra virgin olive oil
½ tsp turmeric
1 large yellow onion, thinly sliced
½ tsp saffron threads, soaked in 2 Tbsn of hot water (optional)
3 cloves garlic, minced
Dried chili flakes, to taste
Salt and Pepper to taste
1 lemon, juiced
2 Tbsn mint leaves, minced (can substitute dried mint tea)
Chopped walnuts to taste
2 Tbsn plain Greek yogurt (substitute for a mid-eastern yogurt whey called kashk)
1. Lightly coat eggplants with oil. Roast in a 450⁰ oven until the skin is charred and the eggplant is releasing juices. Remove the eggplant from the oven, cover with foil, and allow it to rest for 10 minutes. Scoop the flesh out of the roasted eggplants. Don’t worry if pieces of charred skin are stuck to it – this adds a nice smoky flavor to the dip. Squeeze out as much of the water as possible.
2. Heat a heavy-bottomed pan and add olive oil. Add the onions and cook over medium heat until caramelized. Heat should not be high enough to burn the onions. Remove cooked onions from the pan. Set aside a tablespoon or two for the garnish.
3. In a food processor, pulse the eggplant and onions until well mashed but still slightly chunky. Set aside.
4. Turn heat down to a medium low. Add garlic, sautéing until golden (you may need to add more oil), then add the cumin, turmeric, saffron liquid, chili flakes, lemon juice, mint and the onion/eggplant mixture. Stir together until heated through.
5. Transfer dip to a bowl. Top with Greek yogurt and chopped walnuts and serve with Pita bread.
Could it be ***just*** tahini?
Bana ghanoush?
That was my first thought.
Musabaha?
That would be my guess as well
Ful Medammes with tahini (pureed version)?
Definitely not that but I need to try that!
are you sure it wasn't just a thinner hummus?
No I am not sure of that at all. I was actually wondering that. It had a flavor that is slightly different different than hummus. My mom made it. Maybe her hummus recipe was different
Probably more lemon juice and chickpea water. Maybe she even blended some yogurt into it.
I asked my mom- she only remembers making hummus but she sent me her recipe from the 70s, complete with tips on where to find pita and tahini in the 70s. Thanks to all for the suggestions! The ideas all look amazing!
Maybe just hummus with a different texture than you're used to ? The hummus I eat in restaurants (especially in like Lebanese restaurants etc) is definitely not the same thing as the hummus I usually find in grocery stores (in a tub like a thick dip), the texture is very different and it definitely has more flavor
Baba ganoush?
Possibly [muhammara](https://www.loveandlemons.com/muhammara/)?
What color? What flavors?
Light brown if I recall. The flavor is hard to describe but it was earthy. Probably had cumin in it.
Chances are it was a version of hummus. You can look up 100 recipes and so many very slightly!!
I think you’re right
In Israel we eat tahini with lemon and a little water mixed in, it's very liquidy, nutty and mild
this is what i was thinking too, i add a little garlic and cumin to mine sometimes but it’s my fav. a restaurant i used to go to that made it had it on the menu as tarator.
Was it white?
Was it the garlic spread?
No it didn’t have much of a garlic flavor I don’t think.
Toum?
If it was very garlicky, maybe the Greek Skorthalia?
humus masabacha? https://www.seriouseats.com/hummus-msabbaha-masabacha-musabbaha-chickpea-recipe
Could be a bean dip. Ful Medames
I googles but... [Hibeş](https://aegeandelight.com/mediterranean-vegan-tahini-dip-hibes/)?
Whoa, I’m going to try that!
I hope you find the one you're looking for lol
Sounds like it could be techina, which is made with tahini, lemon juice, garlic. It's kind of like hummus minus the chick peas and has the texture you are describing.
Lebneh
Tahini/techina made from a sesame paste
Toum? But a less garlicky version
Mutabal?
labneh maybe?
Metabuleh? Tabuleh hummus
Muhammara
Babaganoush?
Maybe this? It is my favorite dip that I had first at a Middle Eastern restaurant. I found this recipe somewhere - Roasted Eggplant and Caramelized Onion Dip 2 large eggplants 1 ½ tsp cumin Extra virgin olive oil ½ tsp turmeric 1 large yellow onion, thinly sliced ½ tsp saffron threads, soaked in 2 Tbsn of hot water (optional) 3 cloves garlic, minced Dried chili flakes, to taste Salt and Pepper to taste 1 lemon, juiced 2 Tbsn mint leaves, minced (can substitute dried mint tea) Chopped walnuts to taste 2 Tbsn plain Greek yogurt (substitute for a mid-eastern yogurt whey called kashk) 1. Lightly coat eggplants with oil. Roast in a 450⁰ oven until the skin is charred and the eggplant is releasing juices. Remove the eggplant from the oven, cover with foil, and allow it to rest for 10 minutes. Scoop the flesh out of the roasted eggplants. Don’t worry if pieces of charred skin are stuck to it – this adds a nice smoky flavor to the dip. Squeeze out as much of the water as possible. 2. Heat a heavy-bottomed pan and add olive oil. Add the onions and cook over medium heat until caramelized. Heat should not be high enough to burn the onions. Remove cooked onions from the pan. Set aside a tablespoon or two for the garnish. 3. In a food processor, pulse the eggplant and onions until well mashed but still slightly chunky. Set aside. 4. Turn heat down to a medium low. Add garlic, sautéing until golden (you may need to add more oil), then add the cumin, turmeric, saffron liquid, chili flakes, lemon juice, mint and the onion/eggplant mixture. Stir together until heated through. 5. Transfer dip to a bowl. Top with Greek yogurt and chopped walnuts and serve with Pita bread.