Small Appetizer Platter Recipe

Blend base

Rinse and drain the chickpeas. Place chickpeas, tahini, lemon juice, garlic, cumin and salt in a food processor.

Emulsify

Turn on the processor and stream in 2 tablespoons cold water and 2 tablespoons olive oil until the mixture becomes smooth and creamy, pausing to scrape down the bowl as needed (about 1–2 minutes).

Taste and adjust seasoning with more salt, lemon, or water to reach desired consistency. Transfer to a serving bowl, make a shallow well in the center, drizzle 1 teaspoon olive oil, sprinkle paprika and chopped parsley.

Roast eggplant

Preheat oven to 450°F (230°C) or use a gas burner. Pierce the eggplant a few times with a fork. Roast whole on a baking sheet for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is very soft. If using a flame, char until collapse. Let cool slightly.

Scoop and drain

Once cool enough to handle, slice open and scoop the flesh into a sieve or colander. Let drain 10 minutes to remove excess bitter liquid; gently press with a spoon to remove extra moisture.

Mix

Place the eggplant flesh, tahini, lemon juice, garlic, olive oil, smoked paprika and salt in a bowl or food processor. Pulse or mash to a rustic, slightly chunky texture (or smooth if preferred).

Taste and adjust seasoning. Transfer to a serving dish, drizzle a little olive oil and sprinkle chopped parsley.

Strain yogurt (if needed)

If your yogurt is loose, line a fine-mesh sieve with cheesecloth and set over a bowl. Spoon the yogurt into the lined sieve and refrigerate 2–6 hours (or overnight) to thicken until spreadable. If using thick Greek yogurt, this step can be skipped.

Season

Spoon the thickened yogurt into a serving bowl. Stir in 1/4 tablespoon olive oil and salt. Drizzle remaining olive oil over the top, sprinkle za'atar (or thyme), lemon zest if using, and garnish with chopped mint or parsley.

Toast walnuts

Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently. Let cool slightly.

Blend

In a food processor combine roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, olive oil, garlic, cumin, smoked paprika, red pepper flakes and salt. Pulse until a coarse-to-smooth paste forms, stopping to scrape down the sides. Adjust texture with a little extra olive oil or a teaspoon of water if too thick.

Taste and adjust seasoning or acidity. Transfer to a bowl, drizzle with a little olive oil before serving.

Arrange small bowls or spoonfuls of hummus, baba ghanoush, labneh and muhammara on a medium platter, leaving space between each. Drizzle each with a little olive oil and garnish as directed in each section.

Surround dips with toasted pita, cucumber slices, cherry tomato halves and lemon wedges. Provide small spoons or spreaders for each dip.

Serve at cool room temperature. Leftovers can be covered and refrigerated for up to 3 days (labneh up to 5 days).