Cold Mezze Live Station Recipe

Make hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, olive oil, cumin and 1 tsp salt. Process until smooth, stopping to scrape sides. If too thick or grainy, add reserved chickpea liquid or water 1–2 tbs at a time until desired creaminess (about 1/4 cup). Adjust seasoning. Transfer hummus to a shallow serving bowl and smooth the top.

Make chimichurri

Finely chop parsley, cilantro and oregano (or pulse briefly in a food processor). Combine with red wine vinegar, extra-virgin olive oil, red pepper flakes and 3/4 tsp salt. Stir to combine.

Spoon chimichurri over the center of the hummus or serve on the side as a swirl. Drizzle with a little extra olive oil and garnish with a pinch of smoked paprika or whole parsley leaves.

Preheat oven to 450°F (230°C) or prepare a hot grill. Prick eggplants all over with a fork. Roast whole on a baking sheet or char on a grill, turning occasionally, until skin is collapsed and flesh is very soft, about 35–45 minutes depending on size.

Cool slightly, then split the eggplants and scoop the flesh into a colander. Let drain 10–15 minutes to remove excess liquid, then transfer to a bowl and discard large seeds/skins.

In a food processor combine eggplant flesh, tahini, lemon juice, minced garlic, olive oil, smoked paprika and 1 tsp salt. Pulse until mostly smooth but with some texture. Taste and adjust lemon/salt. Transfer to serving dish, drizzle with olive oil and garnish with chopped parsley and a sprinkle of smoked paprika.

Halve and pit avocados; scoop flesh into a large bowl. Mash to desired texture with a fork (chunky or smooth).

Add lime juice immediately to prevent browning. Fold in diced red onion, chopped cilantro, minced jalapeño, tomato (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust lime and salt. Keep covered with plastic wrap pressed onto surface or place pit in bowl to reduce browning until service.

Drain or rinse olives if packed in brine. Combine mixed olives with olive oil, lemon zest, crushed red pepper and dried herb. Toss to coat and allow to sit at room temperature for at least 30 minutes so flavors meld. Arrange pickles separately in bowls for variety.

Arrange feta cubes, manchego slices and goat cheese log on a board. Drizzle honey over goat cheese and feta if desired and scatter toasted walnuts near the cheeses. Provide knife and small spoons for serving honey/log.

Brush sliced baguette and pita triangles lightly with olive oil and sprinkle with sea salt. Toast in a 375°F (190°C) oven 6–10 minutes until crisp and golden. Place toasted breads and assorted crackers in baskets or platters for easy live-station service.

Rinse lentils and combine with 6 cups water or stock in a pot. Bring to a simmer and cook uncovered until just tender but not mushy, 18–22 minutes. Drain and cool to room temperature.

In a large bowl combine cooled lentils, diced red pepper, red onion and chopped parsley. Whisk together lemon juice, olive oil, cumin, 1 tsp salt and 1/2 tsp pepper; toss with lentils. Taste and adjust seasoning. Chill or serve at room temperature.

Toss torn lettuces, cucumber, tomatoes, radish, green onions and chopped mint in a large bowl. Whisk lemon juice with olive oil, sumac and 1 tsp salt; pour over salad and toss to combine.

Add toasted pita cubes just before service to keep them crunchy. Adjust seasoning and sprinkle a little extra sumac on top as garnish.

Combine cubed watermelon, crumbled feta and chopped mint in a bowl. Whisk lime juice with 2 tbs olive oil and drizzle over salad; toss gently to combine. Finish with a grind of black pepper and serve chilled.