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Mediterranean Trio Recipe

Name: Topgolf Knoxvilles Mediterranean Trio Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cups canned chickpeas (garbanzo beans), drained and rinsed; 0.25 cups tahini; 0.5 cups roasted red bell pepper (jarred or homemade), chopped; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 1 each garlic clove, peeled; 0.5 tsp ground cumin; 0.75 tsp salt; 2 tbs cold water (to adjust texture); 0.25 tsp paprika (for garnish); 1 tbs extra-virgin olive oil (for drizzle); 1 cups full-fat Greek yogurt; 0.5 cups English cucumber, grated and drained; 1 tbs fresh lemon juice; 1 tsp extra-virgin olive oil; 0.5 each garlic clove, finely minced; 1 tbs fresh dill, finely chopped; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups mixed olives (kalamata, green), pitted and halved if large; 0.5 cups feta cheese, firm block cut into small cubes; 2 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 1 tbs fresh oregano (or 1 tsp dried), chopped; 0.25 tsp crushed red pepper flakes (optional); 0.5 tsp lemon zest; 0.25 tsp black pepper; 1 tbs fresh parsley, chopped (for garnish); 8 each warm pita bread, cut into wedges or toasted pita chips; 2 cups raw vegetable sticks (carrot, cucumber, bell pepper)

Inspired by Topgolf Knoxville

Time40m

Serves4

Make Mediterranean Trio Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Roasted Red Pepper Hummus

1 cups canned chickpeas (garbanzo beans), drained and rinsed

1/4 cups Tahini

1/2 cups roasted red bell pepper (jarred or homemade), chopped

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1 each garlic clove, peeled

1/2 tsp Ground cumin

3/4 tsp Celtic sea salt

2 tbs cold water (to adjust texture)

1/4 tsp paprika (for garnish)

1 tbs extra-virgin olive oil (for drizzle)

Tzatziki (Greek Yogurt Cucumber Dip)

1 cups full-fat Greek yogurt

1/2 cups English cucumber, grated and drained

1 tbs fresh lemon juice

1 tsp extra-virgin olive oil

1/2 each garlic clove, finely minced

1 tbs fresh dill, finely chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Marinated Olive & Feta Salad

1 cups mixed olives (kalamata, green), pitted and halved if large

1/2 cups feta cheese, firm block cut into small cubes

2 tbs extra-virgin olive oil

1 tsp red wine vinegar

1 tbs fresh oregano (or 1 tsp dried), chopped

1/4 tsp crushed red pepper flakes (optional)

1/2 tsp Lemon zest

1/4 tsp black pepper

1 tbs Fresh parsley, chopped (for garnish)

To Serve

8 each warm pita bread, cut into wedges or toasted pita chips

2 cups raw vegetable sticks (carrot, cucumber, bell pepper)

Method

Roasted Red Pepper Hummus

Prepare and blend

Place the drained chickpeas, tahini, roasted red pepper, lemon juice, olive oil, garlic clove, ground cumin and salt into a food processor. Pulse until mixture is roughly combined.

With the processor running, stream in 2 tablespoons cold water (add more 1 tsp at a time if needed) until the hummus reaches a smooth, spreadable consistency. Scrape down the sides as needed to ensure even blending.

Taste and adjust seasoning: add up to 0.25 tsp more salt or another 0.5 tbs lemon juice if desired. Transfer to a serving bowl, drizzle with 1 tablespoon extra-virgin olive oil and sprinkle 0.25 tsp paprika on top.

Tzatziki (Greek Yogurt Cucumber Dip)

Prepare cucumber

Grate the cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much water as possible (this prevents a watery tzatziki). Measure about 1/2 cup drained cucumber.

In a medium bowl combine the Greek yogurt, drained cucumber, lemon juice, olive oil, minced garlic, chopped dill, salt and black pepper. Stir until well combined.

Refrigerate tzatziki for at least 20 minutes to allow flavors to meld. Taste and adjust seasoning before serving. If mixture is too thick, stir in up to 1 teaspoon cold water to loosen slightly.

Marinated Olive & Feta Salad

In a small bowl combine the mixed olives and cubed feta.

Whisk together 2 tablespoons olive oil, red wine vinegar, chopped oregano, crushed red pepper flakes (if using), lemon zest and black pepper. Pour the dressing over the olives and feta and gently toss to coat, taking care not to break up the feta too much.

Let the mixture sit at room temperature for 10–15 minutes to allow the flavors to meld. Garnish with chopped fresh parsley just before serving.

To Serve

Arrange the three components (hummus, tzatziki, marinated olive & feta salad) on a large platter or individual plates. Place pita wedges and vegetable sticks alongside for dipping.

If desired, sprinkle extra olive oil and a few herb leaves over the platter, and offer lemon wedges on the side. Serve immediately. Leftover dips can be refrigerated in airtight containers for up to 3–4 days.