Vegetarian Appetisers For Eid Gatherings

Food Contributor

If you’re still in the festive spirit wherever you are and still welcome guests over the weekend for gatherings for Eid celebrations, why not make these super easy and tasty appetisers to serve your guests? It’s nice to take a (healthy) break from all those traditional dishes served on the first day of Shawwal. After all, you are what you Eid! (pun intended).


Recipe inspired by

Photo by



1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) tahini

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika for serving



Combine the tahini and lemon juice and process it in a food processor for 1 minute until smooth and creamy

Add olive oil, minced garlic cumin and ½ a teaspoon of salt to the whipped tahini and lemon juice, and process for another 30 seconds.

Add about half the amount of drained chickpeas and process for 1 minute before adding the remaining chickpeas, processing it for another minute or so.

If it is too thick, or if the hummus still contains tiny chunks of chickpea, add water to reach the preferred consistency.

Add salt to taste and serve it with a drizzle of olive oil and paprika.

Serve with warm pita bread. Yum!



Recipe by Syahirah Mokhtazar

Photo by Freepik



7 ripe tomatoes, chopped

2 cloves of garlic, minced

1 tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

7 fresh basil leaves, chopped

¾ teaspoon, more or less to taste

½ teaspoon freshly ground black pepper

1 baguette French bread (or any bread you desire)

¼ cup (60ml) olive oil



Preheat oven to 450°F (230°C)

Blanch tomatoes for 1 minute in boiling hot water

Remove the tomatoes and let cool. Peel off tomato skin, remove juices and seeds, and chop into cubes.

Toss tomatoes with garlic, olive oil, balsamic vinegar, salt and pepper in a bowl and mix.

Add in chopped basil

Slice the baguette, brush it with extra olive oil on one side, and place it on a baking sheet

Toast the baguette slices in the oven for 5 to 6 minutes or until lightly browned at the edges.

With the olive oil side facing up, spread the tomato mixture on the baguette.

Serve warm.


Recipe inspired by

Photo by Freepik



Frozen pizza dough, thawed (makes about 2 portions)

Flour for workspace

2 cups chopped seeded and chopped tomatoes

1 cup sliced button mushrooms

2/3 cups black olives, sliced or halved

2 tablespoons olive oil

Salt and black pepper

1 and ½ cup (or more!) shredded mozzarella cheese (or vegan cheese of your choice)



Pre-heat oven to 475° F.

Roll out the dough to make two 12- inch square rounds and transfer to two ungreased baking sheets.

Top the dough with tomatoes, mushroom, and olives and drizzle with oil. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the pizzas for 10 minutes. Top pizzas with mozzarella cheese and bake it again for 3 – 5 minutes.

Serve hot!





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