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A Feast of Flavors

A Middle Eastern Mezze Platter is a vibrant and flavorful assortment of dishes, perfect for sharing. This platter features creamy hummus, smoky baba ganoush, and savory stuffed grape leaves, accompanied by fresh vegetables, olives, and warm pita bread.
Print Recipe

Ingredients
  

  • For the Hummus:
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Water to adjust consistency
  • For the Baba Ganoush:
  • 1 large eggplant
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Salt to taste
  • Smoked paprika and fresh parsley for garnish
  • For the Stuffed Grape Leaves:
  • 1 jar grape leaves in brine rinsed
  • 1 cup cooked rice
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1/4 cup pine nuts optional
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Additional Accompaniments:
  • Fresh vegetables carrot sticks, cucumber slices, cherry tomatoes
  • Mixed olives
  • Pita bread or flatbread

Instructions
 

  • Make the Hummus:
  • In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water as needed for your desired consistency.
  • Transfer to a bowl and drizzle with olive oil. Garnish with paprika or fresh parsley.
  • Prepare the Baba Ganoush:
  • Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and roast on a baking sheet for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is soft.
  • Let the eggplant cool, then scoop out the flesh and combine it with tahini, lemon juice, olive oil, garlic, and salt in a food processor. Blend until smooth.
  • Transfer to a bowl and garnish with smoked paprika and parsley.
  • Stuff the Grape Leaves:
  • In a bowl, mix cooked rice, parsley, mint, pine nuts (if using), lemon juice, olive oil, cinnamon, salt, and pepper.
  • Lay a grape leaf flat, vein side up. Place a small spoonful of the filling near the stem end, fold the sides over the filling, and roll tightly.
  • Arrange the stuffed grape leaves in a saucepan, seam side down. Add enough water to cover, drizzle with olive oil, and simmer gently for 20-30 minutes. Let cool before serving.
  • Assemble the Mezze Platter:
  • Arrange the hummus, baba ganoush, and stuffed grape leaves on a large serving platter.
  • Add fresh vegetables, olives, and warm pita bread for dipping and scooping.

Notes

Tips and Variations:
Add other mezze favorites like falafel, tabbouleh, or marinated artichokes.
For a gluten-free option, serve with gluten-free crackers or vegetable sticks instead of pita bread.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Closing Thoughts:
This Middle Eastern Mezze Platter is a beautiful and delicious way to bring people together. With its variety of textures and flavors, it’s perfect for any occasion, from casual gatherings to festive celebrations. Enjoy!