Cold Meze Sampler Recipe

Prepare and blend

Rinse and drain the canned chickpeas. Reserve 2 tablespoons of liquid. In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, salt and 2 tablespoons of cold water. Process until roughly combined.

While processor is running, slowly drizzle 2 tablespoons olive oil and the reserved chickpea liquid (or additional water) until the mixture is very smooth and creamy, about 1–2 minutes. Taste and adjust salt or lemon.

Spoon hummus into a shallow serving bowl, create a small well in center, drizzle 1 tablespoon olive oil and sprinkle paprika and chopped parsley. Cover and refrigerate until serving (can be made up to 24 hours ahead).

Prepare cucumber

Grate the seeded cucumber on a box grater. Place grated cucumber in a fine-mesh sieve, sprinkle with a pinch of salt and press/let drain for 10 minutes, then squeeze out excess moisture using your hands or a clean towel.

In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil and chopped dill (or mint). Fold in the drained cucumber. Season with salt and black pepper to taste. Chill for at least 30 minutes to let flavors meld.

Toast and blend

If walnuts are not toasted, toast them in a dry skillet over medium heat until fragrant, 3–4 minutes. Let cool slightly.

In a food processor, combine roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika, ground cumin, lemon juice and salt. Pulse until texture is slightly coarse but spreadable. With processor running, drizzle in 1 tablespoon olive oil until incorporated. Taste and adjust salt, acidity (add more pomegranate molasses or lemon) or spice.

Transfer muhammara to a serving dish, drizzle a little olive oil on top and garnish with a few chopped walnuts or parsley if desired. Refrigerate up to 24 hours; bring to near-room temperature before serving for best flavor.

In a small bowl, combine mixed olives, cubed feta, olive oil, lemon zest, dried oregano, crushed red pepper flakes and thinly sliced garlic. Toss gently to coat. Let marinate at room temperature for 30 minutes or refrigerate up to 4 hours. Bring to room temperature before serving.

Arrange hummus, tzatziki, muhammara and marinated olives & feta each in separate small bowls or on a shared platter. Sprinkle chopped parsley over dips as a unifying garnish.

Place warm pita wedges and crisp vegetable sticks alongside the dips. Provide small spoons or spreaders for each dip. Serve chilled or at room temperature as a cold meze sampler.