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Ingredients
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Dips
Vegetables
Pita and Grains
Garnishes
Method
Preparation of Dips
- 1
Prepare Hummus
In a food processor, combine 1 cup of canned chickpeas, 1/4 cup of tahini, 2 tablespoons of olive oil, the juice of 1 lemon, 1 garlic clove, and salt to taste. Blend until smooth. Adjust consistency with water if needed.
- 2
- 3
Prepare Labneh
Strain 1 cup of yogurt using a cheesecloth for a few hours to remove excess liquid. Mix in a pinch of salt and drizzle with olive oil before serving.
Vegetable Preparation
- 4
Chop Vegetables
Wash and chop the cucumber, carrots, bell peppers, and radishes into bite-sized pieces. Arrange them on a large serving platter.
Pita and Falafel
- 5
Warm Pita and Prepare Falafel
Warm the pita bread in a toaster or oven until soft. Prepare falafel according to package instructions or fry until golden brown. Arrange on the serving platter.
Garnishing and Serving
- 6
Final Touches
Drizzle olive oil over the dips and sprinkle fresh parsley on top. Serve with lemon wedges on the side for squeezing over the dips.
