Greek Mezze Platter Recipe
Piquillo Hummus, Marinated Artichoke, Olives, Cucumber, Herb Havarti, Grilled Focaccia
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Ingredients
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Piquillo Hummus
Marinated Artichokes
Olives
Cucumber
Herb Havarti
Grilled Focaccia
Method
Piquillo Hummus
- 1
Prepare the Chickpeas
Rinse and drain the canned chickpeas thoroughly.
- 2
Blend Ingredients
In a food processor, combine the chickpeas, piquillo peppers, tahini, garlic, lemon juice, olive oil, salt, and ground cumin.
- 3
Blend Until Smooth
Blend until the mixture is smooth and creamy. Adjust seasoning if needed.
- 4
Serve
Transfer the hummus to a serving bowl and set aside.
Marinated Artichokes
- 5
Prepare the Artichokes
Drain the canned artichoke hearts and place them in a bowl.
- 6
Mix Marinade
In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and salt.
- 7
Marinate the Artichokes
Pour the marinade over the artichokes and toss to coat evenly. Let sit for at least 30 minutes.
- 8
Serve
Transfer the marinated artichokes to a serving dish.
Olives
- 9
Prepare Olives
Place the mixed olives in a small bowl and serve them as they are.
Cucumber
- 10
Slice Cucumber
Wash the cucumber and slice it into rounds or sticks, as preferred.
- 11
Herb Havarti
- 12
Cut Cheese
Slice the herb Havarti cheese into bite-sized cubes or wedges.
- 13
Serve
Place the cheese on the serving platter.