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Ingredients
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Dips
Appetizers
Garnishes
Method
Dips Preparation
- 1
Prepare Hummus
In a food processor, combine 1 cup of canned chickpeas (drained), 1/4 cup of tahini, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 garlic clove (minced), and salt to taste. Blend until smooth. Adjust consistency with water if needed.
- 2
Prepare Baba Ghanoush
Roast 1 medium eggplant in the oven at 400°F (200°C) for about 30-40 minutes until soft. Let it cool, then scoop the flesh into a food processor. Add 1/4 cup of tahini, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt to taste. Blend until smooth.
- 3
Prepare Tzatziki
Grate 1 medium cucumber and squeeze out excess moisture. In a bowl, combine the cucumber with 1 cup of Greek yogurt, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, and salt to taste. Mix well and refrigerate for at least 30 minutes.
Appetizers Preparation
- 4
Prepare Stuffed Grape Leaves
Arrange 12 pieces of stuffed grape leaves on a serving platter. They can be store-bought or homemade.
- 5
Prepare Falafel
Fry or bake 12 pieces of falafel according to package instructions. Arrange on the platter.
- 6
Prepare Pita Bread
Cut 1 large pita bread into triangles and lightly toast if desired. Place on the platter.
- 7
Prepare Olives
Use a mix of green and black olives, around 1 cup. Place them in a small bowl or directly on the platter.
- 8
Prepare Cherry Tomatoes
Rinse 1 cup of cherry tomatoes and arrange them on the platter.
- 9
Garnishing
- 10
Garnish the Platter
Sprinkle fresh parsley bunch over the dips and appetizers for color. Serve with lemon wedges on the side.