Mediterranean Chips & Dips Recipe

Preheat oven to 375°F (190°C).

Cut each pita bread into 8 wedges. Separate layers to make thinner chips if desired.

In a large bowl, toss pita wedges with 3 tbs olive oil, za'atar, and 1 tsp sea salt until evenly coated.

Arrange wedges in a single layer on two baking sheets. Bake 10–14 minutes, turning once halfway, until golden brown and crisp. Cool completely.

Blend

In a food processor combine chickpeas, tahini, lemon juice, garlic, 2 tbs olive oil, cumin, and 3/4 tsp salt. Process until mostly smooth.

With the motor running, add cold water 1 tbs at a time until hummus reaches a creamy, spreadable consistency (about 2 tbs). Taste and adjust salt or lemon as needed.

Transfer to a serving bowl. Drizzle a little olive oil and sprinkle smoked paprika on top for garnish.

Roast eggplant

Preheat oven to 450°F (230°C). Prick eggplants a few times with a knife. Roast whole on a rimmed baking sheet 30–40 minutes, turning halfway, until collapsed and skin is charred. Alternatively, char over a gas flame or grill.

Let eggplants cool, then halve and scoop flesh into a colander. Allow to drain 10 minutes to remove excess moisture, then gently squeeze out remaining liquid with paper towels.

Place drained eggplant flesh in a bowl and mash with a fork or pulse in a food processor with tahini, lemon juice, minced garlic, 1 tbs olive oil, cumin, and 1/2 tsp salt until creamy but slightly chunky.

Adjust seasoning to taste. Transfer to a serving dish and sprinkle with chopped parsley and a drizzle of olive oil.

Place grated cucumber in a clean towel or cheesecloth and squeeze firmly to remove excess water (important to avoid watery tzatziki).

In a bowl, combine Greek yogurt, drained grated cucumber, lemon juice, grated garlic, olive oil, chopped dill, 3/4 tsp salt, and black pepper. Stir until well combined.

Refrigerate at least 30 minutes to let flavors meld. Before serving, taste and adjust salt, lemon, or garlic as needed.

Prepare eggplant

Roast the small eggplant whole at 425°F (220°C) for 25–35 minutes until very soft and skin collapsed. Let cool, then peel and drain flesh briefly on a paper towel.

In a food processor, pulse roasted eggplant, Kalamata olives, capers, lemon juice, 2 tbs olive oil, minced garlic, parsley, black pepper, and red pepper flakes (if using) until a coarse, spreadable texture forms. Do not overprocess — tapenade should be slightly chunky.

Taste and adjust seasoning. Transfer to a bowl and drizzle a little olive oil on top.

Choose any three dips from Hummus, Baba Ghanoush, Tzatziki, and Eggplant Tapenade and spoon into separate bowls.

Arrange bowls on a platter with za'atar pita chips. If the customer adds veggies, replace half or all of the chips with the Optional Veggies: arrange cherry tomatoes, sliced cucumber, bell pepper, and carrot sticks alongside the dips.

Serve chilled or room temperature. Provide small spoons for dips and extra olive oil and lemon wedges on the side if desired.