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Mezze (v+) Recipe

Name: Le Petit Triangle Cafes MEZZE (v+) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups canned chickpeas (drained, reserve liquid); 0.25 cups tahini; 2 tbs fresh lemon juice; 1 clove garlic (roughly chopped); 2 tbs extra-virgin olive oil; 2 tbs reserved chickpea liquid (aquafaba) or water; 0.25 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp paprika (for garnish); 1 tbs chopped parsley (for garnish); 0.5 cups pitted Kalamata olives; 0.25 cups green olives (pitted); 1 tsp capers (drained); 0.5 clove garlic (small, minced); 0.5 tbs fresh lemon juice; 1 tbs extra-virgin olive oil; 0.5 tsp fresh thyme or oregano (finely chopped); 0.125 tsp black pepper; 1 cups mixed pitted olives; 1 tbs extra-virgin olive oil; 0.5 tsp lemon zest; 0.125 tsp crushed red pepper flakes; 0.5 tsp fresh rosemary (small sprig, smashed); 0.5 cups thinly sliced cucumber; 0.25 cups thinly sliced carrot; 0.25 cups thinly sliced red onion; 0.5 cups rice vinegar; 0.5 cups water; 1 tbs granulated sugar; 0.5 tsp kosher salt

Inspired by Le Petit Triangle Cafe

Time40m

Serves4

hummus • tapenade • marinated olives • pickled vegetables • cucumber • roasted tomato • baguette • crackers

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Ingredients

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Hummus

1 cups canned chickpeas (drained, reserve liquid)

1/4 cups Tahini

2 tbs fresh lemon juice

1 clove garlic (roughly chopped)

2 tbs extra-virgin olive oil

2 tbs reserved chickpea liquid (aquafaba) or water

1/4 tsp Ground cumin

1/2 tsp kosher salt

1/4 tsp paprika (for garnish)

1 tbs chopped parsley (for garnish)

Olive Tapenade

1/2 cups pitted Kalamata olives

1/4 cups green olives (pitted)

1 tsp capers (drained)

1/2 clove garlic (small, minced)

1/2 tbs fresh lemon juice

1 tbs extra-virgin olive oil

1/2 tsp fresh thyme or oregano (finely chopped)

1/8 tsp black pepper

Marinated Olives

1 cups mixed pitted olives

1 tbs extra-virgin olive oil

1/2 tsp Lemon zest

1/8 tsp Crushed red pepper flakes

1/2 tsp fresh rosemary (small sprig, smashed)

Pickled Vegetables

1/2 cups thinly sliced cucumber

1/4 cups thinly sliced carrot

1/4 cups thinly sliced red onion

1/2 cups Rice vinegar

1/2 cups water

1 tbs granulated sugar

1/2 tsp kosher salt

Roasted Tomato & Cucumber

1 cups plum or cherry tomatoes (halved if plum, whole if cherry)

1 cups cucumber (sliced into rounds)

1 tbs extra-virgin olive oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Bread & Crackers

1 loaf baguette (sliced)

10 pieces assorted crackers

1 tsp extra-virgin olive oil (for brushing)

Finishing & Garnish

1 tbs Fresh parsley (chopped)

2 wedges lemon wedges

Method

Hummus

Blend hummus

In a food processor combine 1 cup drained chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 roughly chopped garlic clove, 1/4 teaspoon ground cumin and 1/2 teaspoon kosher salt. Pulse until thick.

With the processor running, drizzle in 2 tablespoons extra-virgin olive oil and 2 tablespoons reserved chickpea liquid (or water) until smooth and creamy. Scrape down sides and adjust texture—add up to 1 more tablespoon liquid if needed.

Taste and adjust seasoning with more salt or lemon if desired. Transfer hummus to a shallow serving bowl, drizzle a little olive oil on top, dust with 1/4 teaspoon paprika and sprinkle 1 tablespoon chopped parsley for garnish.

Olive Tapenade

Make tapenade

In a small food processor or with a knife, combine 1/2 cup pitted Kalamata olives, 1/4 cup pitted green olives, 1 teaspoon drained capers, 1/2 small minced garlic clove, 1/2 tablespoon lemon juice and 1 tablespoon extra-virgin olive oil.

Pulse briefly until a coarse paste remains (do not over-process; you want some texture). Stir in 1/2 teaspoon finely chopped thyme or oregano and 1/8 teaspoon black pepper. Taste and add a pinch of salt only if needed (Kalamata and capers are salty). Transfer to a small dish.

Marinated Olives

Marinate olives

Place 1 cup mixed pitted olives in a small bowl. Add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon lemon zest, 1/8 teaspoon crushed red pepper flakes and 1/2 teaspoon smashed fresh rosemary. Toss to coat and let sit at room temperature for at least 15 minutes (or up to 2 hours) to allow flavors to meld.

Pickled Vegetables

Quick-pickle veggies

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Heat until sugar and salt dissolve, then remove from heat and let cool 2 minutes.

Place 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced carrot and 1/4 cup thinly sliced red onion in a jar or bowl. Pour the warm pickling liquid over the vegetables so they are submerged. Let cool to room temperature, then refrigerate for at least 15 minutes (best 30 minutes) before serving.

Roasted Tomato & Cucumber

Roast tomatoes and dress cucumber

Preheat oven to 425°F (220°C). On a baking sheet, toss 1 cup plum or cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 12–15 minutes, until skins blister and tomatoes are slightly collapsed. Remove and cool briefly.

Arrange 1 cup cucumber rounds on a small plate and lightly season with a tiny pinch of salt and pepper. Spoon roasted tomatoes over cucumber slices or serve tomatoes alongside for guests to combine as they like.

Bread & Crackers

Prepare bread and crackers

Slice 1 baguette into 1/2-inch slices. Lightly brush each slice with 1 teaspoon total extra-virgin olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden, or toast in a skillet until crisp. Arrange about 10 crackers on the board.

Plating & Finishing

Assemble mezze platter

On a large serving board or platter, place the hummus bowl, a small bowl of tapenade, a bowl of marinated olives and a jar or small bowl with the pickled vegetables. Arrange roasted tomatoes and cucumber rounds nearby. Fan toasted baguette slices and crackers around dips. Sprinkle remaining chopped parsley over the board and tuck 2 lemon wedges at the edge for squeezing.

Serve at room temperature. Hummus and tapenade can be made up to 24 hours ahead and chilled; bring to room temperature before serving. Pickled vegetables keep refrigerated for up to 3 days.