Mediterranean Diet Friendly Gluten Free Mediterranean Mezze Platter

Total time1 hr 20 min

Prep time35 min

Cook time45 min

Mediterranean Diet Friendly Gluten Free Mediterranean Mezze Platter

This platter is a full spread of everything a good mezze night calls for: smoky roasted baba ganoush, creamy lemon-tahini hummus, and golden spiced chickpeas crisped in smoked paprika and cumin, all served alongside a bright cucumber-tomato salad and olives marinated with thyme and lemon zest. Every component leans on olive oil, garlic, lemon juice, and fresh herbs for flavor, so the whole board stays vibrant without feeling heavy. It's built for grazing — pull apart the eggplant, scoop the hummus, pile the crisp chickpeas onto the salad — and the mix of roasted, raw, and marinated textures keeps every bite interesting. With its emphasis on vegetables, legumes, olive oil, and fresh produce, this spread is a natural fit for a Mediterranean Diet Friendly table. Serve it as a light dinner or a shareable starter, and it holds up just as well the next day straight from the fridge.

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Ingredients

6 servings

For the baba ganoush

2 medium eggplants (about 2 lb total)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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