Mediterranean Mezze Platter with Hummus, Tzatziki, Roasted Eggplant, Red Pepper Spreads

Ingredients

• 400 g Cooked chickpeas (canned, drained) (Rinse and drain well)
• 8 tbsp Extra‑virgin olive oil (Divided use)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Chili powder or cayenne
• 0.5 tsp Salt
• 2 tbsp Lemon juice (Juice of half a lemon)
• 3 cloves Garlic cloves (1 for hummus, 2 for tzatziki, 1 for eggplant dip, 1 for yogurt dip, 1 for pepper dip (total 7, listed separately))
• 6 tbsp Cooking water (aquafaba) (Water from canned chickpeas)
• 1 tbsp Fresh mint leaves (Finely chopped)
• 5 tbsp Fresh parsley (Chopped, divided among dips)
• 350 g Greek yogurt (200 g for tzatziki, 150 g for eggplant‑yogurt dip)
• 1 medium Cucumber (Grated and excess water squeezed out)
• 1 tsp White wine vinegar
• 0.25 tsp Dried herbs (herbes de Provence)
• 1 tbsp Fresh dill (anete) (Chopped)
• 3 medium Eggplants (2 for tomato dip, 1 for yogurt dip)
• 1 small Onion (Finely chopped)
• 200 g Tomato purée
• 2 tsp Paprika (Divided use)
• 0.5 tsp Ground cumin (extra)
• 1 tsp Preserved lemon paste (From Middle‑Eastern market)
• 1 tsp Dijon mustard
• 0.5 tsp Fresh ginger (Grated)
• 4 large Red bell peppers (2 for spread, 2 for grilled dip)
• 2 tbsp Heavy cream (liquid)
• 1 tsp Additional salt & herbs (Divided among spreads)

Instructions

1. Blend Hummus

   In the food processor combine the drained chickpeas, 3 tbsp olive oil, cumin, coriander, chili powder, salt, lemon juice, 1 garlic clove, 3 tbsp aquafaba, mint and parsley. Blend until smooth. If the mixture is too thick, add another 3 tbsp aquafaba and blend again until creamy.

   Time: PT10M

2. Season Hummus

   Transfer hummus to a serving bowl, drizzle with a little olive oil and garnish with a few whole chickpeas and extra parsley.

   Time: PT2M

3. Prepare Tzatziki

   Slice the cucumber lengthwise, remove the seeded core, then grate. Place the grated cucumber in a clean kitchen towel and squeeze out as much water as possible (about 5 minutes). In a bowl combine Greek yogurt, the squeezed cucumber, 1 tbsp olive oil, 1 tsp vinegar, 1 clove minced garlic, dill, herbs, salt, and pepper. Mix until homogeneous.

   Time: PT12M

4. Cut Vegetables for Roasting

   Halve the eggplants, cut the red bell peppers in half lengthwise, and set aside. No need to peel yet.

   Time: PT10M

5. Preheat Oven

   Preheat the oven to 200°C (fan‑forced).

   Time: PT5M

   Temperature: 200°C

6. Roast Eggplants and Peppers

   Arrange the eggplant halves and pepper halves on baking sheets, drizzle with olive oil, and sprinkle with salt, pepper and herbs. Roast for 25 minutes, turning once, until the flesh is very soft and the skins are charred.

   Time: PT25M

   Temperature: 200°C

7. Cool and Peel

   Remove the trays, cover the hot vegetables with plastic wrap and let them cool for 10 minutes. Once cool, peel off the charred skins and discard. Set the roasted eggplant flesh aside (you’ll need about 750 g total) and keep the roasted pepper flesh separate for the two pepper dips.

   Time: PT10M

8. Make Roasted Eggplant & Tomato Dip

   Heat 1 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and 2 cloves minced garlic; sauté 5 minutes until translucent. Stir in the tomato purée, the roasted eggplant flesh (≈500 g), paprika, 0.5 tsp cumin, chili powder, salt and herbs. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat, stir in fresh parsley and let cool slightly before serving.

   Time: PT15M

   Temperature: medium

9. Make Roasted Eggplant Yogurt Dip

   In a bowl combine Greek yogurt, Dijon mustard, preserved lemon paste, grated ginger, paprika, 1 clove minced garlic, 1 tbsp olive oil, salt, herbs, pepper and chopped parsley. Fold in the remaining roasted eggplant flesh (≈250 g) and mix until uniform. Chill for a few minutes before serving.

   Time: PT10M

10. Prepare Red Pepper Spread

    Place the roasted red pepper flesh (≈300 g) in the food processor, add heavy cream, 1 tbsp olive oil, paprika, chili powder, salt, herbs and parsley. Blend until completely smooth. Transfer to a serving bowl.

    Time: PT10M

11. Prepare Grilled Pepper Dip

    Slice the remaining roasted red pepper flesh into thin strips. In a bowl combine the strips with 1 clove minced garlic, 1 tbsp olive oil, salt, herbs and parsley. Toss to coat evenly.

    Time: PT8M

12. Assemble the Mezze Platter

    Arrange the hummus, tzatziki, both eggplant dips, red pepper spread, and grilled pepper dip in small bowls on a large serving board. Add wedges of focaccia, radish flowers, and carrot sticks for crunch. Garnish each dip with a drizzle of olive oil and a sprinkle of fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

18 g

Fat

13 g

Fiber

5 g