Ultimate mediterranean dips platter
Prep time
Cook time
Total time
Author: EnHealthy
Ingredients
Green hummus
- 2 tins (500 gr) chickpeas
- 8 tablespoons (200 gr) tahini
- Juice from 2-3 lemons
- 2-3 tablespoons olive oil
- 2 cloves garlic
- 1 cup raw spinach
- 2 cup (150 ml) water
- ½ teaspoon paprika
- ½ teaspoon cumin
- pepper
- 1 teaspoon salt
Muhammara dip
- 3 red smoked peppers
- 4 tbsp extra virgin olive oil,
- ½ cup toasted walnuts
- 1 garlic clove, roughly chopped
- 4 tablespoons breadcrumbs or oats
- 2 tbsp carob syrup or 1 teaspoon honey
- 1 teaspoon smoke paprika
- 1 tsp sumac
- ½ tsp salt
- ½ tsp cayenne pepper (optional)
- ½ lemon juice
- Pepper
Melitzanosalata (Greek Eggplant Dip)
- 3 eggplants
- 2 tablespoons olive oil + extra for garnish
- 3 tablespoons vegan mayonnaise
- 2-3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 tablespoons parsley finely chopped
- 1 spring onion finely sliced
- 1 garlic glove finely chopped
- Salt and pepper
Coleslaw with carrots & beetroot
- 4 shredded carrots
- 4 shredded beetroots
- 1 cup finely chopped parsley
- 1 spring onion finely chopped
- 4 tablespoons vegan mayonnaise
- Juice from 1 lemon
- Salt and pepper
For serving:
- 2 carrots chopped into strips
- 3 cucumbers chopped into strips
- 20 cherry tomatoes
- 1 yellow bell pepper chopped into strips
- crackers of your choice
Instructions
Green hummus
- Open the tins and rinse the chickpeas.
- Put all ingredients for hummus in a food processor and blend well until smooth and creamy.
Muhammara dip
- In a blender , add the roasted red pepper with extra virgin olive oil, walnuts, and all the remaining ingredients. Blend into a smooth paste.
- Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
- When ready to serve, top the dip with a drizzle of extra virgin olive oil, garnish with a little more walnuts and fresh parsley. Serve with pita bread or crackers.
Melitzanosalata (Greek Eggplant Dip)
- Pierce the eggplants all over with a fork.
- Place them directly over the flame on a gas stove, using high heat.
- Cook for 20-25 minutes, turning them until they are charred on all sides evenly.
- If you don’t have a gas stove, simply place them on the oven rack and cook for about 40 minutes in an 180* C preheated oven.
- They are ready, if you pierce them and they are soft. Set them aside for 10 minutes to cool.
- Use a spoon to scoop out the flesh and transfer to a thin kitchen towel.
- Wrap it in the towel and squeeze to remove as much liquid from the eggplant flesh as possible.
- Roughly chop the eggplant and set aside in a bowl.
- Add in the bowl with eggplant the vegan mayonnaise, lemon juice, parsley, onion and garlic.
- Season with salt and pepper.
- Stir until all of the ingredients are completely combined and season to taste.
- To serve, garnish with spring onion, parsley and drizzle with some Greek extra virgin olive oil.
Coleslaw with carrots & beetroot
- Place the shredded carrots, beetroots, parsley, spring onions and the rest of the ingredients in a mixing bowl.
- Toss them well and adjust flavour if is needed, more lemon juice or salt.
- Let the coleslaw rest in the fridge for at least 30 minutes before serving.
- Assemble the platter with the carrots, cucumbers, tomatoes, pepper, crackers and the dips.
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