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Mediterranean Appetizer Platter

Course: Appetizer
Cuisine: Mediterranean
Keyword: mediterranean appetizer platter
Servings: 0

Ingredients

Hummus

  • 1 16 ounce can garbanzo beans drained
  • 1/2 cup warm water
  • 2 tbsp tahini
  • 4 cloves garlic
  • 2 tbsp lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika plus extra for sprinkling on top
  • 3 tbsp olive oil plus 2 tsp for topping

Tzatziki Sauce

  • 1 cup greek yogrut
  • 1/2 cucumber
  • 2 tbsp lemon juice
  • 1/2 teaspoon fresh garlic
  • 1 teaspoon dried dill
  • 2 teaspoons plus 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Pita Chips

  • 4 pita rounds cut into 8 slices each
  • 1/4 cup olive oil
  • 1 tbsp fresh garlic
  • salt and pepper to taste
  • paprika to taste

Toasted Dark Rye Bread

Town House Rosemary and Olive Oil Focaccia Crackers

Cheese: Blueberry goat cheese, cheddar cheese, white cheddar cheese (Cabot everything bagel cheese is an excellent choice)

Veggies: snap peas, carrots, green pepper

Meats: prosciutto, salami, pepperoni

Grapes

Blackberry Jam

Pistachios

Instructions

Hummus

  • Drain garbanzo beans. Place in microwave safe bowl. Cover with paper towel and heat in microwave on high for 3 minutes.
  • Place garbanzo beans and warm water in food processor. Blend until smooth, about 2 minutes.
  • Add tahini, garlic, lemon juice, salt, cumin, 1/4 teaspoon paprika, and 3 tbsp olive oil to food processor. Blend again until smooth, about 2-3 minutes.
  • Place mixture in bowl and top with 2 tsp olive oil and smoked paprika to taste.

Tzatziki

  • Cut cucumber into small chunks. Place in bowl and cover with 1 tbsp of salt. Fill with water until cucumber is covered with the water. Let sit for at least 1 hour (this pulls water from the cucumber).
  • Drain cucumber and place in a food processor with lemon juice, garlic, dill, pepper, and 1/2 teaspoon salt. Blend until smooth, about 2-3 minutes.
  • Stir in yogurt. Store in refrigerator for at least 3 hours before serving.

Pita Chips

  • Preheat oven to 350 degrees.
  • Place pita pieces in a single layer on ungreased baking sheet.
  • Brush both sides of pita pieces with olive oil.
  • Spread garlic evenly over tops of pita pieces.
  • Sprinkle with salt, pepper, and paprika to taste.
  • Bake for 12-13 minutes, or until golden brown.

Serving

  • Cut rye bread into small slices and toast in oven on 350 degrees for 5-6 minutes. 
  • Cut up vegetables and meats into individual slices. Serve on a wooden board.