The Ultimate Party Mezze Platter is fit to please a crowd. With flavors made to easily mix-n-match, there’s a little something for everyone.
If you know me, then you know I love hummus. It’s my favorite food. And my favorite way to enjoy hummus is on a mezze platter filled with all my favorite Mediterranean dips, salads, and accompaniments.
I created my ultimate Mezze Party Platter by taking my standard Everyday Hummus recipe and jazzing it up with a few new ingredients to create a hummus trio — savory roasted garlic, roasted red pepper, and beet.
As a twist on the standard tabouli salad, which traditionally uses bulgar wheat, I subbed in Israeli pearled couscous giving the salad a chewier texture. The tabouli is mixed with tomatoes, fresh dill, parsley, and a lemon olive oil dressing
To round out the platter, I added an assortment on marinated olives, dolmas with tzatziki, and cucumbers and whole wheat pita wedges for dipping. I chose to keep my pita wedges soft rather than toasting them, so they can more easily scoop up the hummus and tabouli but you’re welcome to toast the pita if you’d like.
The Perfect Bite
What I love about mezze platters is the ability to mix and match all the flavors and textures to whatever you prefer. My perfect mezze platter bite is to spread a little bit of hummus on top of the pita, top it with a scoop of tabouli, and a dollop of tzatziki.
This mezze platter is perfect for parties. It’s a huge platter with plenty of leftovers so you can refill it a few times throughout the event — though, I have no shame in admitting that I’d be more than happy to make a full meal out of this mezze platter all by myself.
Do you love mezze platters? What’s your favorite bite?
Ingredients
Method
- On a large platter, place the three bowls of hummus and the tzatziki.
- Place the couscous tabouli into one corner and the pita wedges in another.
- Fill in the spaces with cucumbers, dolmas, and olives.
- Garnish with fresh dill sprigs and lemon slices.
- Serve with small spreaders or spoons, replacing pita as needed.
Notes
Ingredients
Method
- Split the Everyday Hummus recipe into thirds
- Take one-third of the Everyday Hummus recipe and place it in a food processor. Add in the roasted garlic and blend until fully incorporated. Remove the hummus from the food processor and place it in a small serving bowl. Garnish with a dash of paprika, swirl of olive oil, and roasted garlic cloves, if you choose.
- Rinse the food processor.
- In a clear processor, place the second-third of the Everyday Hummus recipe and add the roasted red peppers. Process until fully incorporated. Remove the hummus from the food processor and place it in a small serving bowl. Garnish with the thinly sliced bell pepper strips and a dash of paprika.
- Rinse the food processor.
- In the clean processor, place the last third of the Everyday Hummus recipe and add the chopped beets. Process until fully incorporated. Remove the hummus from the food processor and place in a small serving bowl. Garnish with diced beets and feta.
Notes
**about 2 large, jarred red pepper slices
***about 2-3 small beets like Love Beets)
- 1 cup cooked Israeli pearled couscous, fluffed & cooled
- 1/2 cup finely diced tomatoes, seeds removed*
- 1/4 cup finely diced cucumbers
- 1/4 cup crumbled feta cheese
- 2 tablespoons quality olive oil
- 2-3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a small bowl, whisk together the olive oil, 2 tablespoons lemon juice, dill, salt and pepper.
- In a medium bowl gently toss together the cous cous, tomatoes and cucumbers.
- Pour the olive oil & lemon juice mixture over the couscous and stir to combine.
- Gently fold in the feta and season with additional salt and pepper to taste. If you prefer a more lemon-y tabouli, add more lemon juice, a teaspoon at a time.