Mezze Platter Recipe

Prepare the pita chips

Preheat oven to 375°F (190°C). Cut each pita bread into 8 triangles and place them on a baking sheet in a single layer.

Drizzle olive oil over the pita pieces, then sprinkle with sea salt and paprika. Toss gently to coat evenly.

Bake for 10-12 minutes, flipping halfway through, until golden brown and crisp. Let cool before serving.

Make the hummus

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, water, salt, and cumin.

Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste. Chill until serving.

Roast the eggplant

Preheat oven to 400°F (200°C). Prick the eggplant a few times with a fork, place on a baking sheet, and roast for 40-45 minutes until soft and collapsed.

Let the eggplant cool, then scoop the flesh into a food processor. Add tahini, garlic, lemon juice, olive oil, salt, and smoked paprika (if using).

Blend until smooth and creamy. Adjust seasoning as desired. Chill before serving.

Prepare the tzatziki

In a bowl, combine Greek yogurt, grated cucumber (squeeze out excess moisture), minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper.

Mix thoroughly until well combined. Adjust seasoning to taste. Refrigerate for at least 30 minutes before serving.