recipe inspiration from restaurant dishes. One recent meal inspired not only a recipe, but a serving idea, as well. We tried a trio of dips at Chickpea, a Middle Eastern restaurant in Chicago, and the one that really got our attention was a zucchini, mint and yogurt spread called Koosa ma Laban. But we were also quite taken with all the wonderful colors in the restaurant's decor and serving plates.Recipe: D.I.Y. Baba Ghanoush (Images: Joanna Miller)
Many restaurants (and foodbloggers - ourselves included) tend to stick with white dishes to show off the food, or at least neutral colors. Chickpea goes in the opposite direction, spreading its dips onto mismatched dishes with vibrant colors and bold patterns, and topping them with even more color in thoughtful garnishes. The result is really quite stunning, not to mention delicious. Our homemade spread is a bit thinner and lighter than Chickpea's, with a stronger mint and lemon flavor. If you'd prefer something a little thicker, try adding in some tahini.