Middle Eastern Mezze Platter (Printable)

Vibrant assortment of classic Middle Eastern appetizers with hummus, olives, feta, and fresh vegetables.

# What You Need:

→ Hummus

01 - 1½ cups cooked chickpeas, drained and rinsed
02 - ¼ 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 - ½ teaspoon ground cumin
07 - ½ teaspoon salt
08 - 2–3 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 - 5.3 ounces feta cheese, cut into cubes or slices

→ Bread

15 - 4 pita breads, cut into triangles

→ Garnishes

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

# How To Make It:

01 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to reach desired creaminess. Taste and adjust seasoning as needed.
02 - Arrange the hummus in a shallow bowl or spread on a platter. Drizzle with extra olive oil and sprinkle with sumac or paprika.
03 - Artfully arrange cherry tomatoes, cucumber, bell pepper, carrot sticks, olives, and feta cheese around the hummus in a balanced display.
04 - Warm the pita bread if desired, then cut into triangles and add to the platter.
05 - Garnish with chopped parsley and lemon wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under half an hour but looks like you spent all afternoon arranging it with care.
  • Every bite offers a different texture and taste, so no one gets bored halfway through.
  • You can prep most of it ahead and assemble right before guests arrive, which means less stress and more time to enjoy the evening.
  • It works as a light dinner, a party starter, or even a satisfying lunch when you want something fresh and filling.
02 -
  • If your hummus turns out too thick or grainy, it means you didn't blend it long enough or add enough water. Let the processor run for a full two minutes, stopping to scrape down the sides, and you'll get that silky texture everyone raves about.
  • Cold water is key, warm water can make the hummus gummy and heavy. Keep a glass of ice water nearby and add it gradually, tasting as you go.
  • Don't skip warming the pita, cold bread is fine but warm pita is soft, fragrant, and makes the whole platter feel like a hug. A quick thirty seconds per side in a hot skillet is all it takes.
03 -
  • Reserve a few whole chickpeas and a drizzle of olive oil to scatter over the hummus right before serving, it makes it look restaurant polished without any extra effort.
  • If your tahini tastes too bitter, whisk in a tiny pinch of sugar or honey to balance it out before adding it to the hummus.
  • Use a shallow bowl for the hummus instead of a deep one, it's easier to scoop from and looks more generous on the platter.
  • Toast the cumin in a dry pan for thirty seconds before adding it to the hummus, the warmth brings out a deeper, nuttier flavor that makes the whole dish sing.
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