Restaurants›The Grey Jay›Dips Platters Recipe

Dips Platters Recipe

Inspired by The Grey Jay
Time1h
Serves4

Please specify dip choice & if you prefer just bread, just vegetables or both. 12 inch platter includes a half pint of pickles and pint of dip of choice: hummus- classic tahini & chickpea dip, baba ganoush- eggplant dip, hot pepper labne- hot pepper yogurt dip.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dips

Baba Ganoush

Hot Pepper Labne

Platter Components

Method

Prepare the Dips

1

Hummus

In a food processor, combine cooked chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding water if necessary to reach desired consistency.

2

Baba Ganoush

Preheat oven to 400°F (200°C). Prick eggplant with a fork and roast for 30-40 minutes until soft. Once cooled, scoop out the flesh and blend with tahini, garlic, lemon juice, olive oil, and salt until smooth.

3

Hot Pepper Labne

Combine yogurt, hot peppers, olive oil, lemon juice, and salt in a bowl. Mix well and let it sit to develop flavor.

Assemble the Platter

4

Platter Assembly

On a large serving platter, arrange the dips in small bowls or directly on the platter. Add the pickles in one section, and arrange the bread and vegetables in the remaining sections. Serve immediately.