Mezze Recipe

Blend hummus

Place drained chickpeas, tahini, lemon juice, minced garlic, cumin and sea salt in a food processor. Pulse until combined.

With the processor running, drizzle in 2 tbs olive oil and 2 tbs cold water until the mixture is smooth and creamy. Scrape down the sides once and process again to fully combine (about 1–2 minutes total).

Taste and adjust salt or lemon. Transfer to a shallow serving bowl, smooth the top, drizzle 1 tbs extra olive oil and sprinkle smoked paprika and toasted pine nuts if using.

In a small food processor or with a chef's knife, coarsely chop the mixed pitted olives, capers, minced garlic, parsley and black pepper until texture is spreadable but slightly chunky.

Add 1 tbs olive oil and 1 tsp lemon juice, pulse once or stir to combine. Taste and adjust pepper or lemon. Transfer to a small bowl for serving.

In a small bowl, combine 2 tbs olive oil, lemon zest, crushed red pepper flakes, dried oregano and a smashed garlic clove.

Add the mixed whole olives and toss to coat. Let marinate at room temperature for at least 20 minutes (or up to 2 hours) to allow flavors to develop. For longer storage, refrigerate and bring to room temperature before serving.

In a small saucepan, bring white vinegar, water, sugar and kosher salt to a gentle simmer just until sugar and salt dissolve. Remove from heat.

Place sliced carrots, radishes and red onion in a heatproof jar or bowl and pour the hot pickling liquid over them. Press down so vegetables are submerged. Let cool to room temperature (about 20–30 minutes) then refrigerate for at least 30 minutes before serving for best flavor. Drain before plating or serve with some of the pickling liquid on the side.

Slice cucumber and halve cherry tomatoes just before assembling to keep them crisp. Lightly season tomatoes with a pinch of salt and a quick drizzle of olive oil if desired.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tbs olive oil. Toast in the oven for 6–8 minutes, turning once, until golden and crisp. Alternatively, use a skillet to toast.

Arrange assorted crackers on the platter alongside toasted baguette rounds.

On a large platter, place shallow bowls or mounds for hummus and olive tapenade. Spoon marinated olives into a small bowl and arrange pickled vegetables nearby.

Arrange toasted baguette slices, crackers, sliced cucumber and halved cherry tomatoes around the dips. Garnish the hummus with smoked paprika, parsley and optional toasted pine nuts. Scatter a few parsley leaves over the tapenade and olives, and tuck lemon wedges onto the platter.

Serve at room temperature. Provide small spoons for spreads and forks or toothpicks for olives and pickles.