# Components:
→ Hummus
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil, plus extra for drizzling
06 - ½ teaspoon ground cumin
07 - ½ teaspoon fine sea salt
08 - 2 to 3 tablespoons cold water
→ Baba Ganoush
09 - 2 medium eggplants (about 1.5 lb)
10 - 2 tablespoons tahini
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 garlic clove, minced
13 - 2 tablespoons extra-virgin olive oil
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon fine sea salt
→ Tabbouleh
16 - ½ cup fine bulgur wheat
17 - ¾ cup boiling water
18 - 1 cup flat-leaf parsley, finely chopped
19 - ½ cup fresh mint, finely chopped
20 - 2 medium tomatoes, finely diced
21 - 2 scallions, thinly sliced
22 - 2 tablespoons extra-virgin olive oil
23 - 2 tablespoons freshly squeezed lemon juice
24 - ½ teaspoon fine sea salt
25 - Freshly ground black pepper, to taste
→ Marinated Olives
26 - 1 cup mixed pitted olives
27 - 1 tablespoon extra-virgin olive oil
28 - 1 teaspoon fresh thyme leaves, chopped
29 - ½ teaspoon lemon zest
→ Platter Additions
30 - 1 cup cherry tomatoes, halved
31 - 1 cup cucumber, sliced diagonally
32 - 1 cup radishes, thinly sliced
33 - ½ cup feta cheese, cut into rustic cubes
34 - ½ cup roasted red peppers, sliced
35 - 1 cup baby arugula or mixed greens
36 - 2 tablespoons fresh dill, roughly chopped
37 - 2 tablespoons fresh parsley, roughly chopped
38 - Flaky sea salt, to finish
39 - Freshly ground black pepper, to finish
40 - 3 to 4 pita breads, warmed and cut into wedges
41 - Additional extra-virgin olive oil, for drizzling
# Directions:
01 - Combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and sea salt in a food processor. Blend for 1 minute, scrape down the sides, then continue blending while adding cold water one tablespoon at a time until smooth and creamy, about 2 to 3 minutes. Adjust seasoning with salt or lemon juice as needed. The texture should be pale, silky, and moundable.
02 - Preheat oven to 425°F. Prick eggplants with a fork to prevent bursting. Place on a parchment-lined baking sheet and roast for 35 to 40 minutes, turning once, until skins wrinkle and flesh is tender. Cool for 10 minutes, then peel skins off and scoop out the flesh, discarding large seed clusters.
03 - Place eggplant flesh in a sieve over a bowl to drain excess moisture for 10 minutes. Transfer to a bowl and mash with tahini, lemon juice, minced garlic, olive oil, smoked paprika, and salt. Stir until creamy but still slightly chunky. Adjust seasoning to taste; it should be smoky, tangy, and rich.
04 - Place bulgur in a heatproof bowl and pour boiling water over it. Cover tightly and let sit for 12 to 15 minutes until tender and water is absorbed. Fluff with a fork and combine with parsley, mint, tomatoes, scallions, olive oil, lemon juice, and salt. Season with black pepper and adjust lemon juice if needed. Should be vibrant green and moist but not soggy.
05 - Toss olives with olive oil, chopped thyme, and lemon zest in a small bowl. Let stand at least 10 minutes to develop flavor and shine.
06 - Wash and dry all fresh vegetables and herbs thoroughly. Slice cherry tomatoes, cucumbers on the bias, and radishes thinly. Cube feta cheese and slice roasted red peppers. Warm pita breads in a 350°F oven for 5 to 7 minutes wrapped in foil, then cut into wedges.
07 - On a large flat board, arrange hummus, baba ganoush, and tabbouleh in small distinct mounds with loose edges. Scatter marinated olives, feta, roasted red peppers, and fresh vegetables around the dips in loose clusters. Tuck arugula or greens into open spaces. Drizzle generously with extra-virgin olive oil. Finish with chopped dill, parsley, flaky sea salt, and freshly ground black pepper. Place warm pita wedges in a basket or around the platter for serving.
