Description
A vibrant and flavorful cold mezze platter featuring homemade hummus, smoky baba ganoush, and freshly baked pita bread, perfect for entertaining or a Mediterranean feast.
Ingredients
Scale
- For the Hummus:
- 2 cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
- 1/4 cup tahini
- 3–4 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2–3 tablespoons cold water
- Paprika and chopped fresh parsley for garnish
- For the Baba Ganoush:
- 2 medium eggplants (about 2 pounds)
- 3 tablespoons tahini
- 2–3 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon smoked paprika (optional)
- For the Homemade Pita:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (105-115°F)
- 1 teaspoon honey or sugar
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- For the Platter Assembly:
- 1 cucumber, sliced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1/2 cup mixed olives
- 1/4 cup feta cheese, crumbled
- Fresh herbs (mint, parsley, dill)
- Extra virgin olive oil for drizzling
- Za’atar spice blend (optional)
Instructions
- Prepare the Eggplant: Preheat oven to 450°F. Prick eggplants all over with a fork. Roast on a foil-lined baking sheet for 45-50 minutes, turning occasionally, until charred and soft. Cool, scoop out flesh, and drain in a colander for 10-15 minutes.
- Start the Pita Dough: Combine warm water, yeast, and honey in a large bowl. Let stand 5 minutes until foamy. Add 1 cup flour, salt, and olive oil. Mix, then gradually add remaining flour until a soft dough forms. Knead 5-7 minutes until smooth. Place in oiled bowl, cover, and let rise for 1 hour.
- Make the Hummus: Process chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor until smooth. Add cold water until desired consistency is reached. Adjust seasonings, transfer to a bowl, drizzle with olive oil, and garnish with paprika and parsley.
- Finish the Baba Ganoush: Process drained eggplant flesh with tahini, lemon juice, garlic, olive oil, cumin, and salt until combined but still slightly textured. Transfer to a bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika.
- Bake the Pita: Preheat oven to 475°F with a pizza stone or inverted baking sheet inside. Divide dough into 8 pieces and roll into 6-inch circles. Rest for 10 minutes, then bake 2-3 pitas at a time for 3-4 minutes until puffed and golden. Cover with a towel to keep warm.
- Assemble the Platter: Arrange hummus and baba ganoush in separate bowls. Cut pitas into triangles and place around the platter. Add cucumber, tomatoes, bell pepper, olives, and feta. Scatter fresh herbs, drizzle with olive oil, and sprinkle with za’atar if using.
Notes
- For creamier hummus, remove the chickpea skins by rubbing them between paper towels.
- For authentic smoky flavor, char eggplants directly on a gas burner before oven-roasting.
- Don’t overcrowd your oven when baking pita bread – bake 2-3 at a time for even cooking.
- Components can be made ahead, but assemble the platter within 30 minutes of serving for freshness.
- For a vegan version, simply omit the feta cheese or replace with a plant-based alternative.
- Use half whole wheat flour for more nutritious pita with a nuttier flavor.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting, Baking
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1/8 of platter
- Calories: 320
- Sugar: 4g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 8mg
Keywords: mezze platter, hummus, baba ganoush, homemade pita, Mediterranean appetizer, cold mezze, Middle Eastern dips