Meze Plate (3) Recipe
Make Meze Plate (3) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dips
Vegetables
Breads
Olives and Nuts
Method
Preparation of Dips
- 1
Making Hummus
In a food processor, combine 1 cup of cooked chickpeas, 1/4 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove (minced), and salt to taste. Blend until smooth, adding water if necessary to reach desired consistency.
- 2
Making Tzatziki
In a bowl, mix 1 cup of Greek yogurt, 1 grated cucumber (squeezed to remove excess water), 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 clove minced garlic, and salt to taste. Stir well and refrigerate for at least 30 minutes to meld flavors.
- 3
Making Baba Ganoush
Roast 1 large eggplant in the oven at 400°F (200°C) for about 40 minutes or until soft. Allow to cool, then scoop out the flesh and blend with 1/4 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove (minced), and salt to taste until smooth.
Preparation of Vegetables
- 4
Chopping Vegetables
Wash and slice 1 large cucumber into rounds, 2 medium carrots into sticks, and 2 medium bell peppers into strips. Arrange all the vegetables and 1 cup of cherry tomatoes on a serving platter.
Preparation of Breads
- 5
Preparing Pita and Lavash Bread
Warm 4 pieces of pita bread and 2 pieces of lavash bread in the oven for about 5 minutes at 350°F (175°C) or until soft and pliable. Cut into wedges or strips for serving.
Serving the Plate
- 6
Assembling the Meze Plate
On a large platter, arrange the dips (hummus, tzatziki, baba ganoush) in small bowls or dollops. Surround with the prepared vegetables, warm pita and lavash bread, 1 cup of mixed olives, and 1 cup of pine nuts. Serve with toothpicks or small spoons for dipping.
