Mediterranean Trio Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas. For extra-smooth hummus, remove and discard a few of the skins by gently rubbing the chickpeas between your fingers or by pinching them; this is optional but improves texture.

Blend base

In a food processor, combine the drained chickpeas, roasted red peppers, roasted garlic cloves, tahini, lemon juice, olive oil, ground cumin and kosher salt. Pulse until mixture starts to come together.

Adjust texture

With the processor running, stream in cold water, 1 tablespoon at a time, until the hummus reaches a smooth, creamy consistency (about 1–2 tablespoons). Scrape down the bowl as needed and process another 30–45 seconds.

Finish and season

Taste and adjust salt, lemon or cumin as desired. Transfer to a serving bowl. Drizzle with a little extra olive oil and sprinkle smoked paprika on top for color.

Combine cheeses

Place crumbled feta and softened cream cheese in a small food processor or blender. Add Greek yogurt, lemon juice, olive oil and black pepper.

Whip until fluffy

Process until very smooth and light, scraping down the sides once. If mixture is too thick, add 1 teaspoon of water or more yogurt to reach a spreadable, whipped consistency.

Plate and drizzle

Transfer whipped feta to a shallow serving dish, use the back of a spoon to create a small well in the center, and drizzle honey over the top. Sprinkle toasted sesame seeds or chopped pistachios if using.

Prep cucumber

Grate the peeled and seeded cucumber into a bowl. Press or squeeze the grated cucumber in a clean kitchen towel or paper towels to remove excess moisture; this prevents watery tzatziki.

Mix ingredients

In a bowl, combine the drained grated cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, olive oil, salt and pepper. Stir until evenly combined.

Chill to meld flavors

Taste and adjust salt or lemon. Cover and refrigerate for at least 20–30 minutes to let flavors develop. Bring out 10 minutes before serving to slightly temper the chill.

Preheat and prepare

Preheat oven to 425°F (220°C). Split pitas if desired and brush both sides lightly with olive oil. Sprinkle with sea salt and za'atar or oregano if using.

Bake until crisp

Arrange pita pieces on a baking sheet in a single layer and bake 8–12 minutes, flipping once halfway through, until they are golden and crisp. For extra crispness, break into shards after cooling slightly.

Alternative stovetop

Alternatively, heat a large dry skillet over medium-high heat and cook each pita 1–2 minutes per side until blistered and crisp, brushing with oil if desired.

On a large platter, spoon each dip into its own shallow bowl or create three quenelles directly on the platter with a spoon. Place the roasted garlic & red pepper hummus, whipped feta with honey, and chilled tzatziki in an appealing arrangement.

Drizzle a little extra-virgin olive oil over each dip, scatter chopped parsley or mint around the platter, and add lemon wedges for squeezing.

Arrange the crispy flatbread shards or whole pieces alongside the dips. Serve immediately so the flatbread remains crisp.