Hummus Mezze Platter

This hummus mezze platter turns my easy go-to Mediterranean bean dip into a generous, colorful spread that can almost pass for a meal. Serve it to friends and don’t be surprised when nobody’s in a hurry to move on. The beauty of a mezze platter is that you can build it around what you have and love: hummus is the anchor, and the vegetables, olives, and cheeses are all customizable.

Hummus mezze platter essentials

1. HUMMUS ➡ The anchor is a big mound of homemade hummus, swirled onto the plate with the back of a spoon to allow plenty of fruity olive oil to pool in the crevices.
2. VEGGIES ➡ Marinated veggies
   • olives (always pitted)
   • tomatoes, fresh and sun-dried
   • beets
   • artichoke hearts
   • cucumbers
   • green beans
3. CHEESE ➡ Marinated cheese
   • mozzarella balls
   • feta

The silkiest hummus for mezze

I make the best hummus I’ve ever tasted. It’s a big claim, but I’ve earned it. Hummus has been a go-to appetizer for years and I’ve perfected it:

• It’s silky smooth, not gritty, because I make it in a powerful blender (this is the one I use.)
• It’s rich with tahini so it has a velvet texture and nutty flavor.
• Fresh lemon juice makes it pop. (Meyer lemon hummus is a special treat.)

Quick marinating

The secret to an easy hummus mezze platter is to mix ready-marinated items like olives and sun-dried tomatoes with fresh quick-marinated veggies and cheese. This keeps everything feeling light and balanced. I literally flash marinate my different elements as I prepare the platter so they take on flavor without feeling heavy, wilted, or greasy.

My quick marinade formula

• 3 parts olive oil ➡ 1 part white wine or sherry vinegar
• salt and pepper
• variables: garlic, fresh or dried herbs, and herb blends from the spice drawer

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Hummus Mezze Platter

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This hummus mezze platter is a colorful Mediterranean appetizer platter layered with creamy hummus, marinated vegetables, olives, cheese, and pita. Serve it as an easy starter, first-course salad, or generous grazing board for friends.

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Prep Time:1 hour hour

Total Time:1 hour hour

Servings: 6

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Equipment

• large round or oval platter
• food processor

Ingredients

 

hummus

• 15 ounces canned chickpeas, drained and well rinsed
• 1 clove garlic
• 1/4 cup tahini, be sure to stir it very well before measuring.
• 1-2 Tbsp lemon juice, start with one tablespoon
• 1 pinch salt
• very cold water
• toasted pine nuts* for garnish

marinated veggies and cheeses

• sun dried tomatoes
• olives, black and green
• baby artichoke hearts, halved
• green beans, trimmed and blanched
• English cucumber, thinly sliced
• baby beets, cooked and sliced
• cherry tomatoes, halved
• feta cheese, cut in small cubes
• mozzarella balls

basic marinade (can be customized)

• 1 cup olive oil
• 1/3 cup sherry vinegar , or other light vinegar
• sea salt and fresh cracked black pepper
• fresh or dried herbs, like Italian herb blend, dill, herbes de Provence, etc.
• garlic, optional
• red pepper flakes, optional

Instructions

make the hummus

• Load your food processor or high speed blender with all the hummus ingredients except the cold water. Pulse process until the beans break down and the mixture starts to get creamy. Add cold water to loosen the mixture as needed. Blend until the hummus is smooth and silky. Give it a taste to adjust the salt or lemon. Refrigerate until needed.

make the marinade

• Whisk the ingredients together and taste to adjust. You can make one marinade or divide it for different flavors and herbs. I used a garlicky dried Italian herb blend for half, and dried dill for the other half.

marinate the veggies and cheese

• Some of your ingredients will be ready-marinated like olives or sun-dried tomatoes. For the rest I prep them and place in small bowls. I spoon a bit of the marinade over them and toss well.

arrange the platter

• Spoon the hummus onto one side of a large round or oval platter. Take the back of a spoon and made a large swirl to create valleys. Finish with a generous drizzle of olive oil over the hummus, letting it pool in the swirls. Scatter with toasted pine nuts.
• Take each marinated veggie or cheese and arrange, in groups, around the hummus. I like to spoon a little bit of the marinade over the top of some of the veggies for a little glisten right before serving.
• Serve with fresh pita bread and small plates. This can be served as an appetizer or a salad.

Notes

*Toast pine nuts in a little olive oil in a skillet over medium heat, stirring constantly until they turn golden.

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Course: Appetizer

Cuisine: Mediterranean

Author: Sue Moran

Keyword: appetizer, cold appetizer, hummus, mezze, spring, vegetables

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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