Middle Eastern Mezze Platter (Printable Version)

A shareable platter with hummus, olives, feta, pita, and crisp vegetables ideal for easy entertaining.

# What You’ll Need:

→ 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, cubed or sliced

→ 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

# Step-by-Step Guide:

01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding cold water by tablespoon to achieve desired creaminess. Taste and adjust seasoning as needed.
02 - Transfer the hummus to a shallow bowl or spread evenly on a serving platter. Drizzle with extra olive oil and sprinkle with sumac or paprika.
03 - Artfully place cherry tomatoes, cucumber, bell pepper, carrot sticks, mixed olives, and feta cheese around the hummus.
04 - Optionally warm the pita bread, then cut into triangles and add to the platter.
05 - Top with chopped parsley and lemon wedges. Serve immediately.

# Additional Tips::

01 -
  • It comes together in minutes with almost no cooking, leaving you free to actually enjoy your guests instead of sweating over a stove.
  • Hummus tastes infinitely better when you make it yourself—there's a silkiness store-bought versions just can't match.
  • Everyone can eat exactly what they want, piling their plate with their favorite vegetables, cheese, and bread without compromise.
  • It looks like you spent hours planning when really you just opened your fridge and let the colors do the talking.
02 -
  • Hummus that's been blended long enough is almost unrecognizable from where it started—keep going even when you think it's done, because that extra thirty seconds transforms it from good to silky.
  • Room temperature hummus tastes better than cold hummus, so remove it from the fridge at least fifteen minutes before serving.
  • Cut your vegetables just before assembling the platter so they stay crisp and don't weep; nobody wants sad, soggy mezze.
03 -
  • Make the hummus up to a day ahead and store it covered in the fridge—it actually tastes better the next day once flavors have had time to settle and meld.
  • If your hummus seems too thick, add cold water one teaspoon at a time rather than pouring it in, because it's almost impossible to fix once it's too thin.
Go Back