Mezze Platter Recipe
Selection of dips, olives, and bread.
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Ingredients
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Dips
Olives
Bread
Method
Preparation of Dips
- 1
Hummus
In a food processor, combine 1 cup of canned chickpeas (drained), 1/4 cup of tahini, the juice of 1 lemon, 2 cloves of garlic (minced), and salt to taste. Blend until smooth, adding water if necessary to achieve desired consistency.
- 2
Tzatziki
In a bowl, mix 1 cup of Greek yogurt, 1/2 cup of grated cucumber (drained), 1 clove of garlic (minced), 1 tablespoon of olive oil, and 1 tablespoon of fresh dill. Season with salt and pepper to taste.
- 3
Baba Ganoush
Roast 1 medium eggplant at 400°F (200°C) for about 30-40 minutes until soft. Scoop out the flesh and blend with 1/4 cup of tahini, 2 tablespoons of lemon juice, 1 clove of garlic (minced), and salt to taste until smooth.
Arranging the Platter
- 4
On a large serving platter, place the hummus, tzatziki, and baba ganoush in separate small bowls.
- 5
Surround the bowls with 1 cup each of green olives and Kalamata olives.
- 6
Cut the pita bread into triangles and arrange them around the dips.
- 7
Add a handful of breadsticks to the platter for extra crunch.
