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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Three Middle Eastern Dips with Grilled Pita

For Two

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Hummus

Method

Procedure

Finishing and Plating

  1. Make sure the hot line has a grill preheated to high heat.
  2. Place the dips in three 3-oz (90-mL) ramekins garnished as directed in the recipes. Place the ramekins together in the center of a doily-lined 12-in. (30-cm) plate.
  3. The hot line brushes the pitas with oil on both s

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