Mediterranean Spread Recipe

Prepare olives

Rinse and pat dry the pitted Kalamata and Castelvetrano olives. Coarsely chop any large olives if needed so they process evenly.

Place olives, drained capers, garlic clove, lemon juice, and red pepper flakes (if using) in a food processor or small chopper.

Pulse 8–10 times until the mixture is coarsely chopped but not a paste. Scrape down the sides as needed to ensure even texture.

With the motor running, drizzle in 2–3 tablespoons of extra-virgin olive oil until the tapenade comes together but still has some texture. Season with freshly ground black pepper to taste. Transfer to a small bowl and set aside.

Crumble the feta into a food processor or a medium bowl if using an immersion blender. Add softened cream cheese, Greek yogurt, lemon juice, and 1 tablespoon olive oil.

Process or blend until smooth and whipped, scraping down sides once to incorporate. If mixture is too thick, add up to 1 teaspoon water or more yogurt, 1 teaspoon at a time, to reach a spreadable consistency.

Fold in chopped parsley and dill gently (or pulse once or twice in processor). Taste and adjust with black pepper and additional lemon if desired. Transfer to a serving bowl and drizzle a little olive oil over the top.

Place drained chickpeas, roasted red peppers, tahini, lemon juice, garlic, ground cumin, and 1 tablespoon olive oil into a food processor.

Blend until smooth, stopping to scrape down the bowl. If the hummus is too thick, add warm water 1 teaspoon at a time (up to 1 tablespoon) until the desired creamy consistency is reached.

Taste and season with salt and more lemon or cumin as needed. Transfer to a bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika and toasted pine nuts or walnuts.

Arrange the three spreads (olive tapenade, whipped feta, roasted red pepper hummus) in shallow bowls or a single large platter with each in its own area so guests can sample them separately.

Drizzle the remaining extra-virgin olive oil over the whipped feta and around the hummus if desired. Scatter toasted pine nuts, chopped parsley leaves, and a pinch of smoked paprika over the appropriate spreads for color and texture.

Surround the spreads with warm pita, crackers, sliced cucumber, and cherry tomatoes. Provide small spoons or spreaders for each spread and lemon wedges for squeezing over hummus or feta.

Serve immediately at room temperature. Leftovers can be refrigerated in airtight containers for up to 3 days; bring to room temperature before serving and stir any separated oil back in.