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Fresh Mediterranean Mezze Platter with Creamy Hummus and Olives

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A quick and easy Mediterranean mezze platter featuring silky smooth homemade hummus paired with a colorful assortment of olives, fresh veggies, and warm pita bread. Perfect for any occasion and naturally vegan and gluten-free with simple pantry staples.

Ingredients

Scale
  • 1 ½ cups (240g) cooked chickpeas (canned, drained and rinsed or home-cooked)
  • ¼ cup (60ml) fresh lemon juice (about 1 large lemon)
  • ¼ cup (60ml) tahini
  • 1 small garlic clove, minced
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for serving
  • 2 to 3 tablespoons (30-45ml) cold water or aquafaba
  • ½ teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon)
  • 1 cup mixed olives (Kalamata, green, and black; pitted)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced into rounds or sticks
  • ½ cup marinated artichoke hearts, drained and chopped
  • Fresh parsley or mint leaves for garnish (optional)
  • 1 pita bread or flatbreads, warmed and cut into triangles

Instructions

  1. If using canned chickpeas, drain and rinse them well under cold water. Optionally peel skins off a few chickpeas for extra smooth hummus.
  2. In a food processor, combine tahini and fresh lemon juice. Process for about 1 minute until creamy and lightened in color.
  3. Add minced garlic, olive oil, ground cumin, and salt to the tahini-lemon mixture. Process for 30 seconds to blend.
  4. Add half the chickpeas and process for 1 minute. Scrape down the sides, then add remaining chickpeas and process until thick and creamy, about 1-2 minutes.
  5. With the processor running, slowly add cold water or aquafaba one tablespoon at a time until desired creamy consistency is reached (2-3 tablespoons). Taste and adjust salt or lemon juice as needed.
  6. Arrange the hummus in the center of a serving dish. Surround with olives, cherry tomatoes, cucumber slices, marinated artichokes, and warm pita triangles.
  7. Garnish with fresh parsley or mint leaves. Drizzle extra virgin olive oil over the hummus and optionally sprinkle with smoked paprika or sumac.
  8. Serve immediately or cover and refrigerate for up to a day. Bring to room temperature before serving if made ahead.

Notes

Peeling chickpeas makes hummus ultra-smooth but is optional. Blend longer than usual for a silky texture. Use fresh lemon juice for brightness. Rinse olives to reduce saltiness. Prepare hummus a day ahead for deeper flavor. Warm pita before serving.

Nutrition

Keywords: Mediterranean mezze platter, hummus recipe, homemade hummus, olives, vegan appetizer, gluten-free, easy mezze, healthy snack

Find it online: https://sagestirs.com/fresh-mediterranean-mezze-platter-recipe-easy-homemade-hummus-and-olives-guide/