Meze Dips With 2 Pitas Recipe
Make Meze Dips With 2 Pitas Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Red Pepper Hummus
Herbed Labneh
Warm Pitas & Garnishes
Method
Roasted Red Pepper Hummus
Blend hummus
Place the drained chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, ground cumin and 2 tablespoons olive oil in a food processor or high-speed blender.
Process until mostly smooth, stopping to scrape down the sides. If mixture is too thick or grainy, add cold water 1 tablespoon at a time (up to 2 tablespoons) while blending until you reach a creamy, spreadable consistency.
Taste and season with 1/2 teaspoon salt, adjusting more if desired. Blend quickly to combine.
Transfer hummus to a serving bowl, drizzle with 1 tablespoon extra virgin olive oil and sprinkle smoked paprika if using. Set aside at room temperature while you finish other components.
Herbed Labneh
Mix labneh
If using Greek yogurt and you want thicker labneh: line a fine-mesh sieve with cheesecloth and drain 1 cup yogurt over a bowl in the refrigerator for 1–2 hours. Otherwise use store-bought labneh or thick Greek yogurt as is.
In a bowl, combine the yogurt/labneh, lemon zest, 1 tablespoon lemon juice, chopped dill, chopped mint, minced garlic (1/2 clove), 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Stir until smooth and evenly combined. Taste and adjust lemon, salt or herbs. Transfer to a small serving dish and drizzle a little additional olive oil on top if desired.
Warm Pitas & Assembly
Cut or tear pitas into quarters for serving.
Plate the meze
Arrange the roasted red pepper hummus and herbed labneh in separate small serving bowls. Spoon the chopped cucumber and cherry tomatoes beside the dips. Sprinkle toasted pine nuts over the labneh and a pinch of za'atar over the hummus if using.