Transform baba ghanoush, muhammara, or labneh into an easy weeknight pasta sauce with a few pantry staples. Here's how. Serious Eats / Amanda Suarez Mezze is best known for anchoring a leisurely table, with bowls of dips and spreads that invite scooping with torn bread, passing plates, and lingering conversation. But those same tubs of baba ghanoush, muhammara, or labneh don't have to stay tied to the full-on spread. With a few pantry staples and a little heat from your stove, they can just as easily provide a flavor-packed pasta sauce for a quick weeknight meal. This approach works with both good-quality store-bought mezze and homemade leftovers. Take baba ghanoush or mutabal, for instance. Baba ghanoush is smoky and often left a little chunky, while mutabal is silky-smooth and tahini-forward. Either one transforms beautifully when warmed with olive oil, garlic, and a splash of starchy pasta water.…