Mezze Platter Recipe

Prepare and blend

Drain canned chickpeas, reserving 2 tablespoons of the liquid. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and kosher salt. Pulse to combine.

Emulsify

With the motor running, stream in olive oil and 2 tablespoons reserved chickpea liquid (or water) until the mixture is smooth and creamy, about 1–2 minutes. Scrape down sides and taste; adjust salt or lemon as needed.

Finish

Transfer hummus to a bowl, drizzle a little olive oil on top and sprinkle smoked paprika. Keep at room temperature while you finish other components.

Combine the aged balsamic and optional honey or maple in a small bowl and whisk until glossy. Taste and set aside at room temperature.

Whip ricotta

Place ricotta, heavy cream, lemon zest, salt and black pepper in a blender or small food processor. Blend until light and airy, 30–45 seconds. Scrape into a bowl and adjust seasoning.

Transfer to a serving dish and keep chilled until plating; it can be brought to room temperature 10 minutes before serving for softer texture.

Roast beets

Preheat oven to 400°F (200°C). Wrap each scrubbed beet in foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet until tender when pierced with a knife, 40–60 minutes depending on size.

Finish beets

When cool enough to handle, peel beets with your hands or a towel and slice into 1/4-inch rounds. Toss with sherry or red wine vinegar, a little olive oil and thyme. Set aside at room temperature.

Cook lentils

Rinse beluga lentils and place in a small saucepan with 2 cups water or broth. Bring to a gentle boil, reduce heat and simmer until just tender, 18–22 minutes. Drain any excess liquid and cool briefly.

Marinate

In a bowl whisk red wine vinegar, olive oil, Dijon, minced garlic, salt and pepper. Add warm lentils, thinly sliced red onion and chopped parsley. Toss to combine and let sit at least 15–20 minutes so flavors meld. Taste and adjust seasoning.

Prepare pitas

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each pita lightly with olive oil and sprinkle evenly with ground cumin, smoked paprika and salt.

Grill

Grill pitas in the hot pan 1–2 minutes per side until charred spots appear and warmed through. Remove and cut into wedges. Keep warm or serve at room temperature.

Arrange components

On a large platter or board, place small bowls or quenelles of chickpea hummus, whipped ricotta and marinated beluga lentils spaced apart. Fan the roasted beet slices next to the cheeses and scatter cucumber slices, cherry tomatoes and olives around.

Finish and serve

Drizzle aged balsamic over the whipped ricotta and some beets or hummus where desired. Sprinkle toasted pine nuts (or pistachios), fresh parsley leaves and flaky sea salt across the platter. Add spiced pita wedges for serving. Serve immediately.