Middle Eastern Mezze Platter (Print)

A shareable assortment of creamy hummus, olives, veggies, feta, and warm pita with vibrant Middle Eastern flavors.

# Components:

→ Hummus

01 - 1.5 cups cooked chickpeas, drained and rinsed
02 - 0.25 cup tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra virgin olive oil, plus extra for drizzling
05 - 1 small garlic clove, minced
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt
08 - 2 to 3 tablespoons cold water

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup red bell pepper, sliced
12 - 1 cup carrot sticks

→ Olives & Cheese

13 - 1 cup mixed olives (green and Kalamata), pitted if desired
14 - 150 grams feta cheese, cut into cubes or slices

→ Bread

15 - 4 pita breads, cut into triangles

→ Garnishes (optional)

16 - 2 tablespoons chopped fresh parsley
17 - 1 teaspoon sumac or paprika
18 - Lemon wedges

# Directions:

01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time to reach the desired creaminess. Adjust seasoning to taste.
02 - Spread the hummus in a shallow bowl or on a serving platter. Drizzle with extra olive oil and sprinkle with sumac or paprika.
03 - Arrange cherry tomatoes, cucumber, bell pepper, carrot sticks, olives, and feta cheese around the hummus attractively.
04 - Warm pita breads if desired, then cut into triangles and add to the platter.
05 - Sprinkle chopped fresh parsley and place lemon wedges on the platter. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes with zero cooking, so you can stress less and savor more.
  • There's built-in flexibility—swap, skip, or double down on whatever speaks to you.
  • It's the kind of spread that makes everyone feel welcome and looked after without you being stuck in the kitchen.
02 -
  • Hummus texture is personal—what feels too thick to you might be perfect for someone else, so make it to your own taste first, then let people adjust with lemon juice as they eat.
  • Room-temperature hummus tastes better than cold hummus; if you've made it ahead, pull it out 15 minutes before serving so its flavors come alive.
  • The vegetables won't stay crisp forever if arranged hours ahead, so prep everything but hold off on the final arrangement until 30 minutes before people arrive.
03 -
  • Taste your hummus before it hits the platter—seasoning at the end is always easier than trying to fix it once people are eating.
  • If tahini is thick and difficult, a tablespoon of warm water stirred in before blending makes everything go more smoothly.
  • Keep lemon wedges nearby at the table; people use them to adjust flavors as they go, and it's a small detail that feels like you've thought of everything.
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