Make something special for yourself that you used to just make for company

2020 put a damper on dinner parties. Initially it was hard to get used to, but soon we started getting together for outdoor picnics with friends where everyone brought their own food. We got really good at making impromptu Mediterranean mezze platters with quick dips, raw veggie slices, and then grabbing some crackers, olives, and nuts to fill up a board. When New Year’s Eve was approaching last week, I thought about the appetizer boards we used to make when friends would come over, and came up with this easy recipe.

Quick and easy to make

You’ll want to make the hummus from scratch as it is so much more delicious than store-bought varieties. Either canned or homemade chickpeas will do. Maybe try making some stuffed dates (see recipe). Everything else is super easy, cutting up some fruits and veggies, and putting out prepared foods like olives, Marcona almonds, dried figs, crackers, and bread.

Change up your Mezze platter with different ingredients

This is just one suggestion for a Mediterranean mezze platter. You might also want to add dolmas, baba ganoush, spinach-artichoke dip, dried apricots, feta cheese, and roasted eggplant or other seasonal vegetables. Here’s a picture of one I made last summer that was more Italian style for my Cooking Together Supper Club with roasted eggplant and cauliflower, artichokes, red bell peppers, olives, pine nuts, and white bean dip. So delicious!

Easy Mediterranean Mezze Platter

• Author: Rachel Zierzow

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Description

Colorful plant-based snack platter with many variations. Try for your next picnic or stay-at-home celebration.

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Ingredients

Hummus

1 – 15-ounce can chickpeas or.2 cups homemade chickpeas

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

3 tablespoons fresh lemon juice

2-3 tablespoons water or chickpea cooking liquid

6 tablespoons tahini

2 tablespoons extra virgin olive oil, divided

a few sprigs parsley, chopped for garnish

a few pinches paprika, for garnish

Stuffed Dates 

8 whole Medjool dates, cut in half and pitted

8 walnut or pecan halves, toasted and cut in half lengthwise 

2 tablespoons pomegranate seeds (optional)

Miscellaneous platter items (choose a variety)

3 baby cucumbers, sliced in half and cut in half lenthwise

1 red bell pepper, seeded and sliced into strips

2 carrots, peeled and sliced on the diagonal

1 bunch red radishes, sliced into rounds

1/2 cup dried apricots, dried figs, dried cranberries, or dried cherries

1/2 cup pomegranate seeds

1/2 pound seedless grapes, cut into small bunches

12 dolmas

1/2 cup Marcona almonds, toasted pine nuts, or toasted pistachios

1/2 cup olives (such as castlevetrano or kalamatas)

Mini pita breads, crackers, or breadsticks

sprigs of parsley, sage, rosemary, or thyme (for garnish)

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Instructions

Hummus

Blend chickpeas, garlic, salt, cumin, and lemon juice in a food processor. Add a tablespoon or two water or chickpea cooking liquid (if homemade chickpeas) to help the chickpeas blend well. Add tahini and 1 tablespoons olive oil. Process until smooth. Serve in a small bowl garnished with olive oil, parsley, and paprika. Refrigerate any leftovers in a covered glass container for up to 5 days.

Stuffed Dates

Place a piece of walnut or pecan inside each date half. Serve on the board sprinkled with pomegranate seeds for color.

Miscellaneous platter items 

Choose a variety of items from the list and arrange on your platter or wooden cutting board in a decorative fashion around the bowl of hummus and stuffed dates. Place little spoons, forks, and tongs around the board for people to serve themselves different items from the platter. Enjoy!

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