Sampler Platter Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer just until sugar dissolves, about 1–2 minutes.

Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2+ hours).

In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, and kosher salt.

Start processing and drizzle in olive oil and 1 tablespoon reserved chickpea liquid (aquafaba). Process until smooth, scraping down sides as needed. If too thick, add up to 1 more tablespoon aquafaba or water to reach a creamy consistency.

Taste and adjust seasoning with more salt, lemon juice, or cumin as desired. Transfer to a shallow serving bowl, drizzle with 1 teaspoon olive oil, sprinkle smoked paprika and chopped parsley on top.

In a mixing bowl combine ground meat, breadcrumbs, beaten egg, minced garlic, chopped parsley, dried oregano, ground cumin, salt, and black pepper. Mix gently until just combined — avoid overworking.

Form the mixture into small 1-inch meatballs (about 18–22 meatballs).

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if necessary) and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes total. Transfer to a paper towel-lined plate to drain.

Preheat oven to 400°F (200°C). Cut pita rounds into wedges. Toss pita wedges with olive oil, salt, and optional sumac to coat evenly.

Arrange in a single layer on a baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Cool slightly before serving.

If you haven't already, drain the quick-pickled red onions before assembling. Combine pickles, olives, and a portion of the drained pickled onions in a small bowl.

Arrange the sampler platter on a large board or shallow platter: place the hummus bowl slightly off-center, scatter pita chips nearby, pile mini meatballs in a small bowl or mound, and add the pickled vegetables and mixed olives in another small dish or cluster.

Fill gaps with halved cherry tomatoes and sliced cucumber. Garnish the hummus with extra olive oil, smoked paprika and parsley, and sprinkle a few fresh parsley leaves over the meatballs.

Serve immediately so pita chips remain crisp. Provide small forks or toothpicks for the meatballs and pickles; provide spoons for the hummus.