Gluten Free Mediterranean Mezze Platter

Total time1 hr 20 min

Prep time35 min

Cook time45 min

4.8

(17)

This is the kind of spread that makes people hover around the table before anyone even sits down. You get silky hummus blended with tahini and lemon until it's impossibly smooth, a chunky charred-eggplant baba ganoush with real texture and depth, crispy skillet-toasted chickpeas dusted in smoked paprika and cayenne, a bright cucumber-tomato salad tossed in fresh parsley and olive oil, and a bowl of olives marinated with thyme, lemon zest, and red pepper flakes. Every single component is built from whole, naturally wheat-free ingredients, so there's no substituting or compromising — it just works. The only place gluten could sneak in on a platter like this is the bread on the side, and the recipe calls specifically for gluten free pita or crackers to keep everything safe. Serves 6, which makes it ideal for a casual dinner party, a weekend lunch, or an impressive appetizer situation where you want guests to feel genuinely taken care of. The components can be prepped in stages while the eggplant roasts, so the whole thing comes together without chaos.

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Ingredients

6 servings

For the baba ganoush

2 medium eggplants (about 2 lb total)
3 tbsp olive oil, divided
2 tbsp tahini
2 tbsp fresh lemon juice
1 clove garlic, minced
½ tsp ground cumin
salt and pepper, to taste

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice
1 clove garlic, minced
3 tbsp olive oil, plus more for drizzling
¼ tsp ground cumin
2–4 tbsp ice water
salt, to taste

For the spiced chickpeas

1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
salt, to taste

For the cucumber-tomato salad

2 medium tomatoes, diced
1 english cucumber, diced
¼ red onion, finely diced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
salt and pepper, to taste

For the marinated olives

1 cup mixed olives
2 tbsp olive oil
1 tsp fresh thyme leaves
½ tsp red pepper flakes
1 strip lemon zest (about 2 inches)

For serving

gluten free pita or gluten free crackers, for serving
1 tbsp fresh flat-leaf parsley, chopped (optional)
¼ tsp smoked paprika, for garnish (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pierce each eggplant several times with a fork, then place them directly on a baking sheet. Roast for 40–45 minutes, turning once halfway through, until the skin is charred and collapsed and the flesh feels completely soft when pressed.
2
While the eggplants roast, make the hummus. Combine the chickpeas, tahini, lemon juice, garlic, olive oil, and cumin in a food processor. Process for 1 minute, then, with the machine running, drizzle in ice water 1 tablespoon at a time until the hummus is smooth and creamy, about 3–4 minutes total. Season with salt, then transfer to a serving bowl and drizzle with a little extra olive oil.

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