Individual Dip Sampler Platter Recipe

Dips (prepare chosen dips; each set of directions corresponds to ingredients above)

1. 1

   Hummus

   Combine 1 cup cooked chickpeas, 1/4 cup tahini, 2 tbs fresh lemon juice, 1 clove garlic, 2 tbs olive oil, 1/2 tsp salt and 1 tbs water (or reserved chickpea liquid) in a food processor. Process until smooth, scraping down sides as needed. Adjust texture with additional water or olive oil to reach a creamy consistency. Taste and adjust salt and lemon. Transfer to serving bowl and drizzle with 1 tsp olive oil and a light dusting of smoked paprika if desired.

2. 2

   Baba Ganoush

   Preheat oven to 450°F (230°C). Prick 1 large eggplant several times with a fork and place on a baking sheet. Roast 35–45 minutes, turning occasionally, until the skin is charred and the flesh is very soft. Let cool until handleable. Peel and scoop the flesh into a colander to drain 10 minutes, then transfer to a bowl. Mash or pulse in a food processor with 2 tbs tahini, 1 tbs lemon juice (use part of hummus lemon if doubling), 1 small clove garlic (minced), 1 tbs olive oil and 1/2 tsp salt until creamy but slightly chunky. Taste and adjust lemon/salt. Spoon into a serving dish, drizzle with olive oil and sprinkle with 1/4 tsp smoked paprika.

3. 3

   Muhammara

   Toast 1/2 cup walnuts in a dry skillet over medium heat 3–5 minutes until fragrant; let cool. In a food processor, combine 3/4 cup roasted red peppers, toasted walnuts, 1 tbs pomegranate molasses, 1 tbs olive oil, 1/2 tsp Aleppo pepper (or red pepper flakes), 1/4 tsp salt and 1/2 tsp ground cumin (optional). Pulse until a coarse, spreadable paste forms—scrape sides and pulse again. If too thick, add 1–2 tbs water or olive oil. Transfer to a bowl and finish with a drizzle of olive oil and a few crushed walnut pieces on top.

4. 4

   Whipped Feta

   Crumble 1 cup feta and place in a food processor with 3 tbs Greek yogurt and 1 tbs olive oil. Pulse 30–60 seconds until light and whipped, scraping sides as needed. If mixture is too thick, add up to 1 tbs more yogurt or 1 tsp water to loosen. Transfer to a serving bowl, drizzle with 1 tsp honey or olive oil and a grind of black pepper.

5. 5

   Moroccan Carrot Dip

   Place 2 cups chopped carrots in a medium saucepan and cover with water. Bring to a boil, then simmer 12–15 minutes until very tender. Drain and transfer to a food processor. Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, 1 tbs lemon juice and 1/2 tsp harissa or chili paste (optional) plus 1 tbs olive oil. Process until smooth and creamy, adding 1–2 tbs of cooking water if needed. Taste and adjust seasonings. Transfer to a bowl and finish with a drizzle of olive oil and a sprinkle of chopped parsley if available.

6. 6

   Labneh

   If using store-bought labneh, simply stir 1 cup to loosen. Spoon into a shallow serving dish, create a small well in the center, drizzle with 1 tbs olive oil and sprinkle 1/2 tsp za'atar and a pinch of salt. For homemade labneh, strain 2 cups plain Greek yogurt in a cheesecloth-lined sieve for 12–24 hours until thick, then season lightly with salt and proceed as above.

7. 7

   Assemble Sampler Platter

   Choose either 3 dips for a small sampler or 6 dips for a full sampler. Arrange each prepared dip (about 1.5–2 cups each) in its own shallow bowl on a platter. Add pita wedges: cut 6 pita into triangles and optionally warm in a 350°F (175°C) oven 5 minutes or grill briefly. Add 3 cups of carrot sticks or baby carrots in a separate section for a gluten-free option. Garnish each dip as noted in its recipe (olive oil, toasted walnuts, honey, za'atar, smoked paprika). Serve immediately at room temperature with small spoons for spreading.