Mediterranean Mezze Platter Recipe

Prepare and blend hummus

Rinse and drain the chickpeas, reserving 2 tablespoons of the liquid. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Process until coarse. With processor running, stream in 2 tablespoons olive oil and the reserved chickpea liquid (or water) until smooth and creamy, about 1-2 minutes. Scrape down sides as needed. Adjust seasoning with more salt or lemon if desired.

Transfer hummus to a serving bowl, make a shallow well in the center, drizzle 1 tablespoon olive oil and sprinkle paprika for color.

Prepare cucumber

Grate the seeded cucumber and place in a fine mesh sieve or clean towel. Sprinkle with a pinch of salt and let sit 5 minutes, then squeeze out excess moisture until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained cucumber.

Mix tzatziki

In a bowl combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, chopped dill, olive oil, salt and pepper. Stir until well combined. Taste and adjust lemon, salt or garlic. Chill at least 15 minutes to allow flavors to meld.

Roast eggplant

Preheat oven to 220°C / 425°F. Prick eggplant a few times with a fork, place on a baking sheet lined with parchment, brush with 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt. Roast until very tender and skin is collapsed, 25-30 minutes depending on size. Let cool slightly.

Slice roasted eggplant in half lengthwise and scoop flesh into a bowl. Optionally mash lightly with a fork and stir in 1/2 teaspoon lemon zest for brightness. Transfer to platter in a small bowl or spread on serving board.

Prepare fresh vegetables: cut tomatoes into wedges, slice cucumber and slice bell peppers into strips. Arrange tomatoes, cucumber slices and pepper strips on the platter.

Place Kalamata olives in a small bowl or scatter on the platter. Sprinkle chopped parsley over vegetables for freshness.

Warm and finish pita

Preheat oven to 175°C / 350°F. Brush pita lightly with 1 tablespoon olive oil and sprinkle with a little sea salt. Wrap in foil and warm in oven 8-10 minutes, or toast briefly in a skillet until slightly charred and pliable. Cut into triangles if not pre-cut.

Assemble platter: place bowls of hummus, tzatziki and roasted eggplant on a large serving board. Arrange warmed pita, vegetable assortments and olives around the dips. Drizzle a little olive oil over the roasted eggplant and sprinkle extra parsley. Serve immediately.