Spreads & Mezze Recipe

1. Prepare house bread: slice loaf into 1.5 cm slices. Warm in a 180°C oven for 6–8 minutes just before serving or toast as desired.

2. Prepare crudité: wash and peel as needed. Cut carrots, celery, cucumber, and bell pepper into sticks about 7–8 cm long. Arrange on a platter and keep chilled until serving.

3. Cook & Blend

If using canned chickpeas, rinse and drain, reserving about 60 ml of the liquid. For extra-smooth hummus, peel skins off chickpeas (optional). In a food processor combine chickpeas, tahini, lemon juice, minced garlic, cumin and salt. Pulse to combine, then stream in olive oil and up to 60 ml reserved liquid (or water) until silky and spreadable. Adjust seasoning with salt and more lemon if desired. Transfer to serving bowl, drizzle with 1 tsp olive oil and a pinch of smoked paprika or whole chickpeas for garnish.

4. Roast Eggplant

Preheat oven to 220°C. Prick the eggplant a few times and place on a baking sheet. Roast 35–45 minutes, turning once, until skin is charred and flesh collapses. Alternatively, char over a flame for a smokier flavor. Cool until manageable.

5. Blend

Cut the eggplant, scoop out flesh and drain off excess liquid. In a food processor combine eggplant flesh, tahini, lemon juice, garlic, smoked paprika, olive oil and salt. Process to a coarse, slightly creamy texture (do not overblend; baba ganoush benefits from some texture). Taste and adjust salt or lemon. Transfer to serving dish and drizzle with a little olive oil and sprinkle smoked paprika and parsley.

6. Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant; cool. In a food processor add roasted red peppers, toasted walnuts, breadcrumbs, lemon juice, pomegranate molasses, Aleppo pepper (or red pepper flakes), salt and olive oil. Pulse until a coarse, slightly chunky paste forms. If too thick, add 1 tsp water or extra olive oil. Adjust sweetness/acid balance with an extra 1/2 tbsp pomegranate molasses or lemon if needed. Transfer to bowl and top with toasted walnuts and a drizzle of olive oil.

7. Grate the cucumber, squeeze out excess moisture using a towel or fine sieve. In a bowl combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, chopped dill, olive oil and salt. Stir until smooth and chilled. Taste and adjust garlic, lemon or salt. Chill at least 20 minutes to let flavors meld before serving.

8. In a blender or food processor combine crumbled feta and softened cream cheese. Pulse to combine, then add milk or olive oil a teaspoon at a time until the mixture reaches a smooth, spreadable consistency. Spoon into serving bowl, drizzle with honey and a little olive oil, and finish with fresh thyme and toasted nuts if desired.

9. Place labneh in a shallow bowl, smooth the top with the back of a spoon. Drizzle olive oil over the top and sprinkle evenly with za'atar and lemon zest. Serve with a small spoon so guests can mix if they like.

10. In a bowl, combine flaked smoked fish and softened cream cheese. Add lemon juice, chopped capers and chives, and black pepper. Fold gently until evenly combined but still slightly chunky. Taste and adjust lemon or pepper. Transfer to serving dish and garnish with parsley and a drizzle of olive oil.

11. Select five spreads from the prepared options. Spoon each spread into its own shallow bowl. Garnish each bowl appropriately (olive oil drizzle, toasted nuts, herbs, smoked paprika). Arrange bowls on a large platter or board with warm sliced house bread and the prepared crudité. Provide small serving spoons and label each spread for guests. Keep chilled spreads (tzatziki, labneh, smoked fish) on ice or refrigerated until service; serve others at cool room temperature.

12. Estimate portioning: plan ~80–100 g of each spread per person when served family-style with bread and crudité; this recipe batch sizes above are scaled to provide multiple spreads for 4 guests. For service pricing ($42.95/person) scale quantities proportionally.