Greekish Dips & Breadsticks

These were three kinds of Greekish dips - a small meze party.

Fava - Yellow split pea puree that was simmered with sauteed red onion and sea salt for hours, finished with freshly cracked black pepper, extra-virgin olive oil and lemon juice. This was simple, earthy, creamy and delicious! 

Meitzanosalata - Eggplant salad made with roasted eggplant, pressed garlic, sea salt, lemon juice, extra-virgin olive oil, black pepper and chopped parsley. It was something like Baba ghanoush , but no tahini or extra chopped veggie like tomato or onion. Maybe I didn't char eggplants enough because it wasn't smoky well, but refreshing and delicious!

Htipiti - Roasted red pepper pasted with roasted scallion, roasted jalapeno, fresh garlic, Feta, sun-dried tomatoes and extra-virgin olive oil. After roasted, vegetables add a depth to themselves in a delicious way. It was worth to taking time to char them. The concentrated veggie flavor was a great match with tangy Feta. Actually, a secret ingredient, sun-dried tomatoes must have added more depth there.

Since we were going to have some Pita bread for Greekish dinner - our favorite Gyros with Tzatziki - after the series of meze, I was looking for an alternative for dips. Kritsinia, sesame breadsticks was my choice. They seems very common in Greek. I made some plain version too. I liked the crispy, light bars covered with a tons of roasted sesame very much. They were good for dips as well as themselves.

Our exploring wonderful Greek foods will be continued...