Mediterranean Platter Recipe

Prepare and blend hummus

Rinse and drain the canned chickpeas. Reserve 1–2 tablespoons of the liquid if desired. In a food processor combine chickpeas, tahini, lemon juice, garlic clove, cumin and salt. Pulse until coarse, then run the processor while slowly adding 2 tablespoons olive oil and 2 tablespoons cold water (or reserved chickpea liquid) until smooth and creamy, about 1–2 minutes. Scrape down sides as needed and adjust seasoning with additional salt or lemon to taste. Transfer to a shallow serving bowl and create a small well in the center for oil and garnish; dust with paprika.

Make pesto

In a small food processor or blender combine basil leaves, toasted pine nuts, grated Parmesan, garlic clove, lemon juice and salt. Pulse to a coarse paste, then stream in 1/4 cup olive oil while processing until emulsified but still slightly textured. Taste and adjust salt or lemon as needed. Spoon into a small bowl and set aside.

Roast vegetables

Preheat oven to 425°F (220°C). Toss diced eggplant, zucchini, red bell pepper, onion, minced garlic, cherry tomatoes, 1 tablespoon olive oil, thyme, salt and pepper on a rimmed baking sheet in a single layer. Roast 18–22 minutes until vegetables are tender and edges lightly caramelized, stirring once at the halfway point. Remove from oven and let cool slightly, then transfer to a bowl and adjust seasoning.

Assemble marinated vegetables

Drain jarred roasted red peppers and slice into strips if not already sliced. Quarter marinated artichoke hearts if large. Slice oil-packed sundried tomatoes into strips. Combine roasted red peppers, artichoke hearts, sundried tomatoes and assorted olives in a small bowl. Toss gently with torn basil leaves and, if needed, 1 teaspoon of the oil from the sundried tomatoes or a drizzle of olive oil to moisten. Taste and adjust with a pinch of salt or pepper.

Warm pita

Preheat oven to 350°F (175°C) or use a skillet. Lightly brush pita rounds with 1 tablespoon olive oil. Warm pita in the oven on a baking sheet for 5–7 minutes until soft and slightly crisp at edges, or heat 30–45 seconds per side in a hot skillet. Keep covered with a clean towel to stay warm.

Assemble Mediterranean platter

On a large serving board or platter spread the hummus into one or two shallow pools. Spoon 3–4 tablespoons of house pesto over the hummus or in a small ramekin for dipping. Arrange the warm pita around the hummus. Neatly place the roasted ratatouille beside the hummus (about 1 cup total), and arrange the marinated vegetables and olives in small clusters (roasted red peppers 3/4 cup, artichoke hearts 1/2 cup, sundried tomatoes 1/4 cup, olives 3/4 cup). Scatter torn basil over the vegetables and drizzle a little extra virgin olive oil over the hummus and ratatouille if desired. Garnish hummus with paprika and a small spoonful of pesto on top or to the side.

Serve immediately with lemon wedges on the side for guests to squeeze over artichokes or vegetables.