Mezze & Small Plates Recipe

Blend the base

Place drained chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika, salt, black pepper, and 1 tablespoon of olive oil into a food processor. Pulse to combine until mostly smooth.

Adjust texture

With the motor running, add reserved chickpea liquid (or water) 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency (about 2 tablespoons total). Scrape down the sides and taste; adjust salt, lemon, or spices as needed.

Warm and finish

Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add a pinch (1/4 tsp) of smoked paprika and warm for 20 seconds to bloom the spice, then swirl this oil over the hummus. Transfer hummus to a shallow bowl and garnish with chopped parsley and an extra drizzle of olive oil.

Marinate olives

In a small bowl combine mixed olives, 1 tablespoon olive oil (for marinade), lemon zest, red pepper flakes and dried oregano. Toss and let sit at room temperature while you prepare other components (at least 10 minutes).

Grill halloumi

Preheat a grill pan or skillet over medium-high heat. Brush both sides of halloumi slices lightly with 1 tablespoon olive oil. When hot, place slices on pan and cook 2-3 minutes per side, until golden-brown grill marks appear and the cheese is warmed through but still squeaky. Remove from heat and keep warm.

Assemble

Arrange grilled halloumi and marinated olives on a small platter. Spoon a little of the marinade oil over the cheese and sprinkle a few lemon zest strands for brightness.

Prepare vegetables

In a bowl combine halved cherry tomatoes, cucumber coins, chopped oregano or mint, 1 teaspoon olive oil (for veg drizzle), sea salt and black pepper. Toss gently to coat.

Warm flatbreads

Warm flatbreads or pita in a dry skillet over low heat for 30–60 seconds per side or in a 350°F (175°C) oven wrapped in foil for 5–7 minutes. Keep covered so they stay pliable.

Service suggestion

Cut warm flatbreads into wedges and transfer to a serving board next to the vegetable salad so guests can top with hummus, labneh, halloumi and pickles.

Mix labneh

Spoon labneh into a shallow serving bowl. Stir in lemon juice and 1 tablespoon olive oil, then sprinkle zaatar and sea salt on top. Make a shallow swirl in the labneh with the back of a spoon and pour a drizzle of olive oil into the well for presentation.

Make pickling liquid

In a small saucepan combine apple cider vinegar, water, sugar and salt. Bring to a simmer just until sugar dissolves, then remove from heat.

Pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the onions ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Onions will keep for up to 2 weeks refrigerated.

Arrange all components (hummus, zaatar labneh, grilled halloumi, marinated olives, pickled red onions, warm flatbreads and vegetables) on a large platter or several small plates. Provide spoons for dips, tongs for halloumi, and small bowls for olives. Garnish dips with fresh parsley, a drizzle of olive oil and a dusting of smoked paprika or zaatar as desired. Serve immediately while halloumi and flatbreads are warm.