Greek Mezze Plate Recipe

Prepare chickpeas

Place the drained and rinsed chickpeas in a food processor. Reserve 2–3 whole chickpeas for garnish if desired.

Add tahini, fresh lemon juice (1/4 cup), 2 tablespoons olive oil, peeled garlic cloves, ground cumin, and 3/4 teaspoon sea salt to the food processor with the chickpeas.

Process on high until the mixture is a coarse paste, scraping down the bowl as needed (about 1 minute).

With the processor running, add cold water 1 tablespoon at a time (total about 3 tablespoons) until the hummus reaches a smooth, creamy consistency (about 30–60 seconds). Taste and adjust salt or lemon to preference.

Spoon the hummus into a shallow serving bowl, make a small well in the center, drizzle 1 tablespoon olive oil over the top and sprinkle with 1/2 teaspoon smoked paprika. Garnish with reserved whole chickpeas if using.

In a small bowl or the bowl of a food processor, combine 1 cup crumbled feta, 1/4 cup Greek yogurt, and 2 oz softened cream cheese. If using a processor, pulse until mostly smooth but still a bit textured. If using a bowl, beat with a fork until well combined.

Stir in 1/2 teaspoon red pepper flakes, 1/2 teaspoon harissa paste, 1/2 teaspoon lemon zest, and 1/4 teaspoon black pepper. Taste and add more harissa or red pepper flakes for heat if desired.

Transfer to a small serving dish and drizzle 1 teaspoon olive oil over the top. Keep chilled until serving.

Grate the peeled English cucumber on the large holes of a box grater. Place the grated cucumber in a fine mesh sieve or clean kitchen towel and sprinkle with a pinch (about 1/8 tsp) of salt. Let sit 5 minutes, then squeeze out as much liquid as possible to avoid a watery tzatziki (you should get about 1 cup squeezed cucumber).

In a medium bowl combine 1 cup thick Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and well combined.

Taste and adjust seasoning. For best flavor, chill at least 30 minutes to let flavors meld; bring to cool temperature before serving.

In a mixing bowl combine 1/2 cup pitted Kalamata olives, 1 cup halved cherry tomatoes, 1/2 cup quartered marinated artichoke hearts, 1/2 cup sliced roasted red peppers, and 1/4 cup crumbled feta.

Dress with 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon coarse sea salt. Toss gently to combine.

Taste and adjust seasoning. Transfer to a small bowl for serving.

Wash and trim all vegetables. Cut carrots and cucumbers into sticks about 3 inches long, halve radishes, and halve mini bell peppers. Arrange attractively on a platter or in a bowl and chill briefly if desired.

Preheat oven to 400°F (200°C).

For pita chips: Cut 3 of the pita pockets into 8 wedges each. Place on a baking sheet in a single layer. Brush both sides lightly with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon sea salt and 1/4 teaspoon dried oregano. Bake 8–10 minutes, turning halfway, until crisp and golden. Remove and cool.

For warmed pita: Wrap remaining whole pita pockets in foil and warm in the oven for 5–7 minutes, or briefly heat in a skillet or toaster oven. Slice pockets in half to serve.

On a large serving platter or board, place small bowls or ramekins for the garlic hummus, spicy feta, and tzatziki spaced evenly.

Spoon the prepared hummus, spicy feta, and tzatziki into their respective bowls and garnish as directed (hummus with paprika and olive oil, feta with a drizzle of oil, tzatziki with a small sprig of dill if desired).

Arrange the Mediterranean medley bowl, seasonal vegetables, pita chips, and warmed pita around the dips. Add any extra garnishes like lemon wedges, additional olives, or a sprinkle of chopped parsley for color.

Serve immediately, encouraging guests to dip with pita, pita chips, and vegetables.