Name: Meli Modern Greeks SPREADS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups Greek yogurt (full-fat); 1 whole English cucumber; 2 cloves Garlic cloves, minced; 2 tbs Extra-virgin olive oil; 2 tbs Fresh dill, finely chopped; 1 tbs Fresh lemon juice; 1 tsp Red wine vinegar; 3 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 cup Feta cheese, crumbled; 0.5 cup Cream cheese, softened; 0.5 cup Roasted red peppers (jarred), drained; 1 tsp Aleppo pepper or crushed red pepper flakes; 0.5 tsp Smoked paprika; 1 tbs Extra-virgin olive oil; 1 tsp Fresh lemon juice; 1 clove Garlic clove, minced; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1.5 cups Cooked chickpeas (drained, reserve liquid); 2 cups Purple carrots, peeled and chopped; 0.25 cup Tahini; 2 tbs Fresh lemon juice; 1 clove Garlic cloves, minced; 0.5 tsp Ground cumin; 2 tbs Extra-virgin olive oil; 1 tsp Kosher salt; 2 tbs Water or reserved chickpea liquid; 0.5 tsp Smoked paprika or sumac (for garnish); 2 tbs Extra-virgin olive oil (for drizzling)

Method

Tzatziki

Prepare cucumber

Grate the English cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with 1/2 teaspoon salt, and let sit 10 minutes. Press or squeeze firmly to remove as much liquid as possible—this keeps the tzatziki thick.

Combine ingredients

In a medium bowl, add the strained cucumber, 2 cups Greek yogurt, minced garlic, 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, and 1 teaspoon red wine vinegar. Stir to combine.

Season and chill

Season with 3/2 teaspoons kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Before serving, stir and drizzle with a little extra olive oil and garnish with dill sprig(s).

Tirokafteri (Spicy Greek Cheese Spread)

Blend base

In a food processor, combine 1 cup crumbled feta and 1/2 cup softened cream cheese. Pulse until fairly smooth and uniform.

Add peppers and seasonings

Add 1/2 cup drained roasted red peppers, 1 minced garlic clove, 1 teaspoon Aleppo or crushed red pepper, 1/2 teaspoon smoked paprika, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Process until velvety, scraping down the bowl as needed.

Adjust texture and season

If mixture is too thick, add up to 1 teaspoon water or more olive oil to reach desired spreadable consistency. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (feta is salty—adjust accordingly). Transfer to a serving bowl and drizzle with a little olive oil and a light dusting of smoked paprika.

Purple Carrot Hummus

Roast carrots

Preheat oven to 425°F (220°C). Toss 2 cups peeled, chopped purple carrots with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast 18–22 minutes until tender and edges caramelize. Let cool slightly.

Process hummus

In a food processor, combine roasted purple carrots, 1.5 cups cooked chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 2 tablespoons olive oil. Process until smooth, stopping to scrape down the sides. Add 1–2 tablespoons reserved chickpea liquid or water as needed to reach a creamy but thick consistency.

Taste and finish

Adjust seasoning with more lemon, salt, or cumin if needed. Transfer hummus to a bowl, smooth the top, drizzle with 1 tablespoon olive oil and sprinkle 1/2 teaspoon smoked paprika or sumac for color and aroma.

To Serve

Arrange the three spreads in shallow bowls or a shared platter. Garnish tzatziki with dill sprigs and a drizzle of olive oil, tirokafteri with a drizzle of olive oil and a sprinkle of smoked paprika, and purple carrot hummus with olive oil and sumac or smoked paprika.

Serve with toasted pita wedges, warm grilled flatbread, and/or an assortment of crisp vegetables (carrot sticks, cucumber, radish, bell peppers). Keep chilled spreads refrigerated until ready; for best texture, serve within 2 hours of plating.

Spreads Recipe