Mezze Tray Recipe

Blend

In a food processor combine 1 cup drained chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 garlic clove, 1/2 tsp salt and 2 tbsp olive oil. Process until smooth, scraping down the sides once. If too thick, add 1–2 tbsp cold water until desired creamy consistency is reached.

Transfer to a shallow serving dish, create a small well in the center, drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp paprika. Set aside.

Grate or finely dice 1/2 cup cucumber, squeeze out excess water with a towel. In a bowl combine 1 cup plain Greek yogurt, the cucumber, 1 tbsp chopped dill, 1 tbsp chopped mint, 1 tsp lemon juice (or to taste), 1/4 tsp salt and a pinch (1/8 tsp) cayenne if using. Stir until homogenous.

Chill for at least 20 minutes to let flavors meld, then transfer to serving bowl and garnish with a drizzle of olive oil and a sprig of dill.

Preheat oven broiler or grill. Poke a few holes in 1 medium eggplant. Roast whole over an open flame, under a broiler, or on a hot grill, turning occasionally, until skin is charred and flesh is very soft (20–30 minutes). Alternatively roast at 425°F (220°C) for 30–40 minutes until collapsed.

Let the eggplant cool 10 minutes, then scoop out the flesh and discard most of the skin. Place flesh in a sieve for 10 minutes to drain excess liquid, then transfer to a bowl and mash or pulse in a food processor with 1 garlic clove, 1 tbsp tahini (optional), 1 tsp lemon juice, 1/2 tsp salt, and 1/2 tsp lemon zest until slightly chunky or smooth per preference.

Adjust seasoning, transfer to serving dish, drizzle 1 tsp olive oil and garnish with chopped parsley and a few toasted walnut pieces if desired.

If using raw red peppers, roast until charred on all sides, then steam in a covered bowl 10 minutes and peel. Combine 1/2 cup roasted red bell pepper, 1/4 cup toasted walnuts, 1 tbsp olive oil, 1 tsp red wine vinegar, 1/2 tsp smoked paprika (or sweet paprika), 1/4 tsp salt and a small pinch of cayenne in a food processor. Process to a coarse or smooth paste, adding 1–2 tbsp water if needed to reach spreadable consistency.

Scrape into a bowl and finish with a drizzle of olive oil and a few walnut halves on top.

Combine 1 cup halved cherry tomatoes, 1/2 cup crumbled feta, 1 tbsp olive oil, 1 tsp red wine vinegar, 2 tbsp chopped parsley, salt and pepper to taste in a small bowl. Toss gently to combine.

Transfer to a shallow serving dish and finish with a light sprinkle of sumac (optional).

In a food processor combine 1/2 cup pitted mixed olives, 1 tbsp capers (optional), 1 small garlic clove, 1 tbsp olive oil and 1 tsp lemon juice. Pulse to a coarse paste, scraping down sides until evenly combined. Adjust oil or lemon to reach desired texture.

Transfer to serving bowl and garnish with a drizzle of olive oil and chopped parsley.

Plan for servings: recipe quantities above are approximate single-dip batches. For a catering tray for 8 people, prepare four different dips and multiply each dip batch by 2–3 depending on appetite (rough guideline: 2 cups per dip total when serving 8).

Place each chosen dip in its own shallow bowl or ramekin. Arrange bowls evenly on a large platter or wooden board, leaving space between them.

Fill gaps with accompaniments: 8 pita rounds cut into wedges or 8 servings of pita chips, 4 cups assorted crudités, 1 cup mixed olives and 1/2 cup pickled vegetables. Sprinkle chopped parsley over the tray for color and scatter a few whole walnuts and extra cherry tomatoes as visual accents.

Label each dip if helpful for guests (e.g., Hummus, Tzatziki, Baba Ganoush, Muhammara). Provide small serving spoons and spreaders. Keep chilled dips on ice if the event lasts longer than 2 hours or in warm conditions.