Vegetarian Gluten Free Mediterranean Mezze Platter

Total time1 hr 20 min

Prep time35 min

Cook time45 min

4.8

(17)

Vegetarian Gluten Free Mediterranean Mezze Platter

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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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