Mediterranean Mezze Platter

An inviting assortment of creamy hummus, smoky baba ganoush, tangy stuffed grape leaves, briny olives, and warm pita bread. This platter offers a delightful variety of textures and flavors to start your meal.

Steps

1. Prepare Hummus: In a blender, combine chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth and creamy. Set aside. 2. Prepare Baba Ganoush: Preheat oven to 400°F (200°C). Pierce the eggplant with a fork and roast on a baking sheet for 30-40 minutes until soft. Let cool. 3. Once cooled, peel the eggplant and blend the flesh with tahini, lemon juice, garlic, olive oil, and salt until smooth. 4. Warm the pita bread in a dry pan or oven for 2-3 minutes. 5. Arrange the hummus and baba ganoush in small bowls on a platter. 6. Add the stuffed grape leaves and olives around the bowls. 7. Cut the warm pita into wedges and place on the platter. 8. Drizzle a little olive oil over the dips and garnish with fresh parsley. 9. Serve immediately and enjoy the variety of flavors and textures.

For the Hummus: - 1/4 cup canned chickpeas, drained - 1 tablespoon tahini - 1 tablespoon olive oil - 1 teaspoon lemon juice - 1 small garlic clove - Salt to taste For the Baba Ganoush: - 1 small eggplant - 1 tablespoon tahini - 1 teaspoon lemon juice - 1 small garlic clove - 1 teaspoon olive oil - Salt to taste Other Components: - 3 stuffed grape leaves (dolmas) - 10 pitted mixed olives - 1 small pita bread - Olive oil for drizzling - Fresh parsley for garnish