Autumn Mezze Recipe
beet whipped feta, habibi hummus, baby artichokes, red and gold beets, crispy pumpkin, spiced pepitas
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.
Autumn Mezze Ingredients
Method
Preparation Directions
- 1
Prepare the Beet Whipped Feta
In a food processor, combine the feta cheese, boiled beetroot (peeled and chopped), olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
- 2
- 3
Prepare the Baby Artichokes
Trim the stems of the baby artichokes and remove the outer leaves. Steam or boil them for about 10-15 minutes until tender. Allow cooling and then slice them in half.
- 4
Roast the Pumpkin
Preheat your oven to 200°C (400°F). Toss the cubed pumpkin with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- 5
Prepare the Spiced Pepitas
In a skillet over medium heat, toast the pepitas until they start to pop. Season with salt and a sprinkle of paprika for added flavor.
- 6
Assemble the Mezze Platter
On a serving platter, arrange dollops of beet whipped feta and habibi hummus. Add the steamed artichokes, roasted pumpkin, and scatter spiced pepitas over the top. Serve with pita bread or vegetable crudités.
