Mediterranean Mezze Trio

What could be more delicious than these homemade Mediterranean dips? This yummy brinjal dip, hummus and tzatziki are just what you need to round off a delicious lunchtime or cocktail-hour mezze platter.


Serves 4

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteUse limes instead of lemons in the tzatziki for a fruitier flavour.
Share this recipe
Email this recipe


For the brinjal dip:

  • 2 large brinjals, tops removed, and flesh cubed
  • 4 rosemary sprigs, picked
  • 2 garlic cloves, peeled
  • olive oil
  • Salt and freshly ground black pepper
  • 1 small chilli, seeded and finely chopped
  • 2 tsp finely chopped parsley
  • Juice and zest of 1 lemon

For the hummus:

  • 1 x 400g can chickpeas, drained
  • *1 roasted garlic clove (reserved from brinjal recipe above)
  • Juice and zest of 2 lemons
  • 40ml olive oil
  • Salt and freshly ground black pepper

For the tzatziki:

  • 200ml double-thick yoghurt
  • ¼ cucumber, finely grated
  • Zest and juice of 1 lemon
  • 1 clove garlic, peeled and crushed
  • 20ml olive oil
  • Salt and freshly ground black pepper


For the brinjal dip:

Preheat the oven to 200°C. Place the brinjal cubes and rosemary in a roasting dish. Wrap 2 garlic cloves* in tinfoil and add to the dish (*when roasted, one of the garlic cloves will be reserved for the hummus recipe). Drizzle a generous amount of olive oil over the brinjal cubes. Season well with salt and black pepper. Roast in the oven for 40 minutes, and then remove and allow to cool. Set aside one of the roasted garlic cloves to add to the hummus.

Once cool, place the brinjal in a food processor along with 1 of the roasted garlic cloves, the chilli, parsley, half of the roasted rosemary leaves, the lemon zest and juice and an extra 20ml olive oil. Pulse to a chunky mashed consistency. Season to taste with salt and black pepper.

For the hummus:

While the brinjal cools, combine the chickpeas, 1 roasted garlic clove, juice and zest of 2 lemons and 40ml olive oil in a food processor. Blitz together until smooth. Add a small amount of water to loosen the mixture if desired. Season well with salt and black pepper.

For the tzatziki:

Spread out the cucumber in a sieve over a bowl. Season well with salt and set aside to drain for 15 minutes while you continue with the brinjal dip. Remove the cucumber from the sieve and gently squeeze out and discard the remaining liquid. In a bowl, combine the cucumber with the yoghurt, juice and zest of 1 lemon, the crushed garlic and 20ml olive oil. Season well with salt and black pepper.