5 Easy Dips & Salad for Mezze Platter
Recipes in this Video
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
Baba Ganoush hails from the Levant region, particularly Lebanon, where it is a staple in mezze platters. Traditionally enjoyed with pita bread, this smoky eggplant dip reflects the region's love for shared meals and communal dining. Today, Baba Ganoush has transcended borders, becoming a beloved appetizer in many cultures, often adapted with various spices and herbs.
Ingredients
- ●eggplant
- ●tahini
- ●garlic
- ●lemon juice
- ●olive oil
- ●salt
- ●cumin
- ●parsley
Instructions
- 1Preheat a grill to medium-high heat.
- 2Prick the eggplant with a fork and place it on the grill.
- 3Grill the eggplant until the skin is charred and the flesh is soft, about 15-20 minutes.
- 4Remove the eggplant from the grill and let it cool for a few minutes.
- 5Peel the charred skin off the eggplant and discard it.
- 6Place the eggplant flesh in a food processor.
- 7Add tahini, garlic, lemon juice, olive oil, salt, and cumin to the food processor.
- 8Blend until smooth and creamy, scraping down the sides as needed.
- 9Taste and adjust seasoning if necessary.
- 10Transfer the baba ganoush to a serving bowl.
- 11Drizzle with olive oil and garnish with parsley before serving.
Ingredient Alternatives
tahini
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter is nut-free and less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers similar health benefits at a lower cost.
garlic
Healthier: garlic powder
Cheaper: onion powder
Garlic powder provides flavor with less hassle.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice adds brightness at a lower price.
Techniques
Equipment
Also Known As
Tabbouleh is a traditional Levantine salad, particularly popular in Lebanon and Syria. It is known for its fresh ingredients and vibrant flavors, often served as a side dish or part of a mezze platter. The dish highlights the use of parsley, which is the main ingredient, and reflects the Mediterranean diet's emphasis on fresh vegetables and herbs. Tabbouleh has gained international popularity and is often associated with healthy eating.
Ingredients
- ●bulgur
- ●parsley
- ●tomatoes
- ●mint
- ●onion
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Rinse the bulgur and soak it in water until tender.
- 2Drain and squeeze out excess water from the bulgur.
- 3Finely chop the parsley, mint, tomatoes, and onion.
- 4In a large bowl, combine the bulgur with the chopped vegetables.
- 5Drizzle with olive oil and lemon juice.
- 6Season with salt and pepper to taste.
- 7Mix well to combine all ingredients evenly.
- 8Let it sit for 15 minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
bulgur
Healthier: quinoa
Cheaper: couscous
Quinoa is gluten-free and more nutritious, while couscous is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.
Techniques
Equipment
Also Known As
Fattoush is a traditional Lebanese salad that originated in the Levant region, often made with leftover bread. It symbolizes the resourcefulness of home cooks, turning stale pita into a vibrant dish. This salad is a staple in Middle Eastern cuisine, celebrated for its refreshing flavors and colorful presentation, and has gained popularity worldwide as a healthy option.
Ingredients
- ●mixed greens
- ●radishes
- ●cucumbers
- ●tomatoes
- ●green onions
- ●bell peppers
- ●pomegranate seeds
- ●toasted pita bread
- ●lemon juice
- ●olive oil
- ●sumac
- ●salt
- ●black pepper
- ●fresh mint
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop the radishes, cucumbers, tomatoes, and bell peppers into bite-sized pieces.
- 3Slice the green onions thinly, including the green tops.
- 4In a large bowl, combine the mixed greens, radishes, cucumbers, tomatoes, green onions, bell peppers, and pomegranate seeds.
- 5Tear the toasted pita bread into bite-sized pieces and add to the salad.
- 6In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and black pepper.
- 7Drizzle the dressing over the salad and toss gently to combine.
- 8Taste and adjust seasoning if necessary.
- 9Garnish with fresh mint leaves before serving.
- 10Serve immediately for the best texture.
Muhammara, originating from Aleppo, Syria, is a vibrant dip made primarily from roasted red peppers and walnuts. Traditionally enjoyed with bread, it reflects the rich culinary heritage of the Levant, where flavors of spice and sweetness intertwine. Today, it has gained popularity beyond the Middle East, often featured in mezze platters worldwide.
Ingredients
- ●red bell peppers
- ●walnuts
- ●bread crumbs
- ●garlic
- ●olive oil
- ●lemon juice
- ●pomegranate molasses
- ●cumin
- ●salt
- ●black pepper
- ●red pepper flakes
- ●parsley
Instructions
- 1Roast red bell peppers over an open flame or in an oven until charred and blistered, about 20-30 minutes.
- 2Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- 3Peel off the charred skin, remove seeds, and chop the peppers.
- 4In a food processor, combine walnuts, bread crumbs, garlic, and roasted peppers.
- 5Pulse until the mixture is finely chopped but not pureed.
- 6Add olive oil, lemon juice, pomegranate molasses, cumin, salt, black pepper, and red pepper flakes to the processor.
- 7Blend until smooth, adjusting the consistency with more olive oil if necessary.
- 8Taste and adjust seasoning, adding more salt or lemon juice as needed.
- 9Transfer the muhammara to a serving bowl and drizzle with olive oil.
- 10Garnish with chopped parsley before serving.
- 11Serve with pita bread or fresh vegetables for dipping.
- 12Store leftovers in an airtight container in the refrigerator for up to a week.
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