Middle Eastern Mezze Board
A spread of small dishes meant for sharing, grazing, and lingering at the table. This board includes homemade hummus, baba ganoush, and tabbouleh alongside warm pita.
Ingredients
- Hummus: 1 can (15 oz) chickpeas (drained, reserve liquid), 1/4 cup tahini, 3 tbsp lemon juice, 1 clove garlic, 2 tbsp ice water, salt, olive oil and paprika for topping
- Baba Ganoush: 2 large eggplants, 2 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic (minced), salt, olive oil
- Tabbouleh: 1 cup flat-leaf parsley (finely chopped), 1/4 cup mint (finely chopped), 2 medium tomatoes (diced small), 1/4 cup fine bulgur (soaked 15 min in hot water, drained), 3 tbsp olive oil, 3 tbsp lemon juice, salt
- Accompaniments: warm pita bread, olives, pickled turnips, feta cheese, sliced cucumbers, radishes
Instructions
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1
Hummus: Blend chickpeas with tahini, lemon juice, garlic, 2-3 tablespoons of reserved chickpea liquid, ice water, and salt until very smooth (blend for 3-4 minutes for silky texture). Spread on a plate, make a swirl, drizzle with olive oil and a sprinkle of paprika.
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2
Baba ganoush: Char whole eggplants directly over a gas flame or under a broiler, turning with tongs, until the skin is blackened all over and the flesh is completely collapsed and soft (about 15 minutes). Let cool, then scoop flesh into a colander and drain for 10 minutes. Chop the flesh, then mix with tahini, lemon juice, garlic, and salt. Drizzle with olive oil.
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3
Tabbouleh: Toss drained bulgur with parsley, mint, tomatoes, olive oil, lemon juice, and salt. The ratio should be heavy on herbs, light on bulgur.
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4
Arrange everything on a large board or platter: bowls of hummus and baba ganoush in the center, tabbouleh alongside, with pita, olives, pickles, feta, cucumbers, and radishes filling the gaps.
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5
Serve at room temperature. Encourage everyone to tear, dip, and share.
