Jun 09 2026
Restaurants›Lazia›1 Hummus, 3 Mezze Recipe

1 Hummus, 3 Mezze Recipe

Inspired by Lazia
Time1h 30m
Serves4

Make 1 Hummus, 3 Mezze Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hummus

Mezze 1: Stuffed Grape Leaves

Mezze 2: Roasted Eggplant Dip

Mezze 3: Spiced Carrot Sticks

Method

Hummus Preparation

  1. 1

    Prepare the Chickpeas

    Drain and rinse the canned chickpeas in a colander under cold running water. Set aside.

  2. 2

    Blend the Ingredients

    In a food processor, add the drained chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth.

  3. 3

    Adjust Texture and Flavor

    If the hummus is too thick, add more water, one tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning with more salt or lemon juice if necessary.

  4. 4

    Serve

    Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle paprika on top. Set aside while you prepare the mezze.

Stuffed Grape Leaves Preparation

  1. 5

    Prepare the Filling

    In a mixing bowl, combine the cooked rice, ground lamb (or beef), chopped onion, lemon juice, salt, and pepper. Mix thoroughly.

  2. 6

    Stuff the Grape Leaves

    Lay a grape leaf flat on a clean surface, place about 1-2 tablespoons of the filling at the base of the leaf, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.

  3. 7

    Cook the Grape Leaves

    In a large pot, arrange the stuffed grape leaves seam-side down and drizzle with olive oil. Add enough water to cover the leaves. Cover the pot and simmer on low heat for about 30 minutes.

  4. 8

    Serve

    Once cooked, remove from heat and let cool slightly. Serve warm or at room temperature.

Roasted Eggplant Dip Preparation

  1. 9

    Roast the Eggplant

    Preheat the oven to 400°F (200°C). Pierce the eggplant several times with a fork and place it on a baking sheet. Roast for 30-40 minutes until the skin is charred and the eggplant is tender.

  2. 10

    Blend the Ingredients

    Once the eggplant is cool enough to handle, scoop out the flesh and add it to a food processor with tahini, garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth.

  3. 11

    Adjust Seasoning

    Taste the dip and adjust the seasoning with more salt or lemon juice if desired.

  4. 12

    Serve

    Transfer the roasted eggplant dip to a serving bowl and drizzle with olive oil. Serve with the hummus and stuffed grape leaves.

Spiced Carrot Sticks Preparation

  1. 13

    Prepare the Carrots

    Peel and cut the carrots into sticks of equal size for even cooking.

  2. 14

    Season the Carrots

    In a bowl, toss the carrot sticks with olive oil, cumin, paprika, salt, and pepper until evenly coated.

  3. 15

    Roast the Carrots

    Spread the seasoned carrot sticks on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for about 20-25 minutes, until tender and slightly caramelized.

  4. 16

    Serve

    Remove from the oven and let cool for a few minutes. Serve warm alongside the hummus and other mezze.

More from Lazia