Ingredients
🥣 Dips
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1 cup hummus
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1 cup baba ganoush
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1 cup tzatziki
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½ cup muhammara (optional)
🥗 Fresh + Marinated Veggies
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1 cup cherry tomatoes
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1 cucumber, sliced
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½ cup kalamata olives
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½ cup marinated artichoke hearts
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½ roasted red pepper, sliced
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¼ cup pickled red onions or turnips
🍢 Protein & Finger Foods
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6 falafel balls (store-bought or homemade)
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6 grilled halloumi sticks
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6 small lamb kefta skewers (optional)
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6 dolmas (stuffed grape leaves)
🧀 Bread + Extras
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2 pita breads, warmed and sliced
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Extra virgin olive oil, for drizzling
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Za’atar, for sprinkling
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Fresh herbs (parsley, mint) for garnish
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Lemon wedges (for freshness)
Instructions
🔪 Step 1: Prepare and Organize
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Warm your pita bread and slice into triangles.
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Cut and arrange fresh veggies in small piles or groups.
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Warm up falafel or kefta skewers if needed.
🧴 Step 2: Set Up the Dips
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Scoop your dips—hummus, baba ganoush, tzatziki, muhammara—into small bowls.
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Drizzle each with olive oil and sprinkle optional toppings: paprika, za’atar, fresh herbs.
🧺 Step 3: Assemble the Platter
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Use a large serving board or platter.
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Start by placing the dip bowls in a triangle or center placement.
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Build outward with colorful veggies, olives, and grilled items.
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Add pita bread wedges along the edges.
✨ Step 4: Garnish & Serve
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Garnish with fresh mint and parsley.
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Add lemon wedges on the side.
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Optional: Add a small bowl of extra virgin olive oil for dipping.
Notes
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Mix textures: creamy dips, crunchy veggies, chewy grape leaves.
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Keep it balanced: 1–2 items from each category (dip, protein, veggie).
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Serve chilled dips and warm proteins for contrast.
- Prep Time: 25
- Cook Time: 15