Gaby Dalkin's Mezze Platter Recipe

by: Gaby Dalkin   |   3 min read

Summary:

There's no better way to start a party than with a little nosh! A mezze platter lends itself to prepping ahead, so it's a beautiful way to get appetizers squared away without having to take time away from your guests once they arrive. Also a word to the wise: double the hummus and tzatziki recipes and keep half for yourself for later. They’re the best dip or spread for veggies, chicken and more.

Ingredients:

Tzatziki:

• 1½ cups plain Greek yogurt
• 1 Persian cucumber, diced small
• Juice of 1 lemon, plus more if needed
• 3 cloves garlic, finely minced
• 2 tablespoon chopped fresh dill
• Kosher salt and freshly cracked pepper to taste

Hummus:

• 1 15-ounce can garbanzo beans, drained and peeled
• ½ cup tahini
• 2–3 tablespoons freshly squeezed lemon juice, plus more as needed
• 2–3 small cloves garlic
• ¾ teaspoon kosher salt, or more to taste
• Water as needed

For Serving:

• Pita bread and/or assorted crackers
• Olive oil-marinated sun-dried tomatoes
• Olive oil-marinated artichokes
• Radishes, thinly sliced (try pink and purple radishes for color)
• Persian cucumbers, sliced
• Heirloom cherry tomatoes, halved
• Fresh herbs (optional)
• Olive oil (optional)

Directions:

Tzatziki:

In a large bowl, combine the Greek yogurt, diced cucumber, lemon juice, garlic and dill. Stir to combine. Season with salt and pepper and taste. Adjust salt, pepper or lemon juice depending on your preference. Serve immediately or store in an airtight container for up to 3 days.

Hummus:

In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get a very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.

To Serve:

On a large serving board, arrange the various parts of the mezze platter recipe: tzatziki, hummus, pita bread, assorted crackers, olive oil-marinated sun dried tomatoes, olive oil-marinated artichokes, radishes, Persian cucumbers and cherry tomatoes. Garnish with herbs, salt and a squeeze of lemon or a drizzle of olive oil as desired.