Mezze Platter With Seasonal Spreads, Crudités & Lavash Recipe
Make Mezze Platter With Seasonal Spreads, Crudités & Lavash Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spreads
Crudités
Lavash
Garnishes
Method
Preparing the Spreads
- 1
Make Hummus
In a food processor, combine 1 cup of cooked chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 garlic clove, and salt to taste. Blend until smooth. Add water as needed to achieve desired consistency.
- 2
Make Baba Ganoush
Roast 1 large eggplant until charred. Scoop out the flesh and blend with 1/4 cup tahini, 2 tablespoons lemon juice, 1 garlic clove, and salt to taste until smooth.
- 3
Make Tzatziki
Grate 1 cucumber and squeeze out excess moisture. Mix with 1 cup Greek yogurt, 1 tablespoon olive oil, 1 clove minced garlic, and salt to taste. Add fresh dill for extra flavor.
- 4
Make Roasted Red Pepper Dip
Blend 1 cup of roasted red peppers with 1/4 cup tahini, 2 tablespoons lemon juice, 1 garlic clove, and salt to taste until smooth.
Preparing the Crudités
- 5
Cut the Vegetables
Wash and peel the carrots, then cut them into sticks. Slice the cucumber into rounds. Core and slice the bell peppers into strips. Halve the cherry tomatoes and trim the radishes.
Preparing the Lavash
- 6
Prepare the Lavash
Warm the lavash bread in a dry skillet over medium heat for about 1 minute on each side until soft and pliable.
Assembling the Platter
- 7
Arrange the Platter
On a large serving platter, arrange the spreads in small bowls. Fill the remaining space with the prepared crudités and garnish with olive oil, chopped parsley, and a sprinkle of paprika on the spreads.