Mezze Feast Dinner Recipe

Make the hummus

In a food processor combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin and kosher salt. Process until smooth, scraping down the sides once or twice. With the machine running, add ice water 1 tablespoon at a time until you reach a silky, spreadable texture (about 2 tablespoons total). Taste and adjust salt or lemon. Transfer to a serving bowl, drizzle 1 teaspoon olive oil over the top and sprinkle smoked paprika and chopped parsley for garnish.

Roast and prepare eggplant

Preheat oven to 450°F (230°C). Prick each eggplant a few times with a fork and place on a rimmed baking sheet. Roast for 35–45 minutes, turning occasionally, until skin is charred and flesh is very soft. Alternatively, char over a gas flame or grill for a smokier flavor. Let cool until you can handle them, then slice open and scoop the flesh into a colander. Let drain 10 minutes to remove excess moisture, then transfer to a bowl and roughly chop or mash.

Finish baba ganoush

To the mashed eggplant add tahini, lemon juice, minced garlic, olive oil, smoked paprika and salt. Mix until creamy but slightly textured. Taste and adjust seasoning. Spoon into a shallow dish, drizzle with a little olive oil and sprinkle chopped mint for garnish.

In a small bowl combine mixed olives, lemon zest, crushed red pepper flakes, chopped oregano, and 2 tablespoons olive oil. Toss to coat and let marinate at room temperature for at least 20 minutes (or up to 2 hours) for flavors to meld. Just before serving, add halved pickles and grape tomatoes and toss gently.

Prepare halloumi

Heat a grill pan or skillet over medium-high heat and brush with 1 tablespoon olive oil. Pat halloumi slices dry and grill 1–2 minutes per side until golden brown and slightly charred. Remove and keep warm.

Heat falafel and make yogurt dip

If using store-bought or precooked falafel, warm in a 375°F (190°C) oven for 8–10 minutes or pan-fry briefly until crisp. In a small bowl whisk together yogurt, 1 teaspoon lemon juice, chopped dill or parsley, and 1/4 teaspoon salt. Adjust consistency with a teaspoon of water if needed. Arrange halloumi and falafel on a platter with the yogurt dip on the side.

Combine tabbouleh (quinoa and chopped parsley mixture), cucumber, red onion and chopped mint in a mixing bowl. Dress with 2 tablespoons lemon juice, 1 tablespoon olive oil, salt and pepper. Toss well and taste for seasoning. Chill briefly or serve at room temperature.

Warm flatbreads wrapped in foil at 350°F (175°C) for 8–10 minutes or until warmed through. Arrange house bread and gluten-free crackers on the serving board alongside hummus, baba ganoush, marinated olives, grilled halloumi, falafel, tabbouleh and garnishes. Provide small serving spoons and knives as needed.