This rub recipe is the basis for the Levantine dishes, meat or vegetable, that gives gives that blend of Mediterranean and Middle East flavours. It goes well as a meat rub (I'm sure fish too but haven't tried it), as a spice blend for vegetables and can indeed be added to dips such as hummus and baba ganoush.
Mix all these up in their representative proportions (or wing it, amend it, personalise it and do your thang with it):
1 part salt
1 part fine black pepper
1 part garlic powder
1 part dark brown sugar
1 part smoked paprika
1 part pomegranate powder
2 parts Ras al Hanout
2 parts sumaq/ sumac
2 parts cayenne pepper
I've gone for ratios as you can make as little or as much (and keep) as you like. Below are a number of dishes I've used this in for reference (I was going to say inspiration...but you get the idea!).
