Appetizer Platter Recipe

Time1h

Serves8

A variety of dips and spreads served with fresh vegetables and pita bread.

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Ingredients

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1
Hummus
In a food processor, combine 1 cup of canned chickpeas (drained), 1/4 cup of tahini, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 clove of garlic, and salt to taste. Blend until smooth and adjust consistency with water as needed. Transfer to a serving bowl.
2
Tzatziki Sauce
In a bowl, mix 1 cup of Greek yogurt, 1/2 cup of grated cucumber (squeezed to remove excess water), 2 tablespoons of olive oil, 1 tablespoon of fresh dill, 1 tablespoon of lemon juice, and salt to taste. Stir well and let chill in the refrigerator for at least 30 minutes before serving.
3
Guacamole
In a bowl, mash 2 ripe avocados. Add 1/2 diced onion, 1 diced tomato, 1 tablespoon of lime juice, and salt to taste. Mix well and adjust seasoning if necessary.
4
Roasted Red Pepper Dip
In a food processor, blend 1 cup of roasted red peppers (drained), 1/2 cup of cream cheese, 1/4 cup of feta cheese, 1 tablespoon of olive oil, and pepper to taste until smooth. Transfer to a serving bowl.

5
Wash and peel the carrots, then cut them into sticks (about 4 inches long). Place in a serving bowl.
6
Wash the cucumber thoroughly and cut into thin slices. Arrange in a serving bowl.
7
Wash the bell peppers, remove the seeds, and cut into strips. Place in a serving bowl.
8
Rinse the cherry tomatoes under cold water and place them in a separate serving bowl.

9
Warm 4 pieces of pita bread in a toaster or on a skillet for about 2-3 minutes until soft and slightly toasted. Cut each pita into quarters and place on a serving platter.