Ultimate mediterranean dips platter
 
Prep time
Cook time
Total time
 
Author:
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
  1. Open the tins and rinse the chickpeas.
  2. Put all ingredients for hummus in a food processor and blend well until smooth and creamy.
Muhammara dip
  1. In a blender , add the roasted red pepper with extra virgin olive oil, walnuts, and all the remaining ingredients. Blend into a smooth paste.
  2. Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
  3. 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)
  1. Pierce the eggplants all over with a fork.
  2. Place them directly over the flame on a gas stove, using high heat.
  3. Cook for 20-25 minutes, turning them until they are charred on all sides evenly.
  4. 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.
  5. They are ready, if you pierce them and they are soft. Set them aside for 10 minutes to cool.
  6. Use a spoon to scoop out the flesh and transfer to a thin kitchen towel.
  7. Wrap it in the towel and squeeze to remove as much liquid from the eggplant flesh as possible.
  8. Roughly chop the eggplant and set aside in a bowl.
  9. Add in the bowl with eggplant the vegan mayonnaise, lemon juice, parsley, onion and garlic.
  10. Season with salt and pepper.
  11. Stir until all of the ingredients are completely combined and season to taste.
  12. To serve, garnish with spring onion, parsley and drizzle with some Greek extra virgin olive oil.
Coleslaw with carrots & beetroot
  1. Place the shredded carrots, beetroots, parsley, spring onions and the rest of the ingredients in a mixing bowl.
  2. Toss them well and adjust flavour if is needed, more lemon juice or salt.
  3. Let the coleslaw rest in the fridge for at least 30 minutes before serving.
  4. Assemble the platter with the carrots, cucumbers, tomatoes, pepper, crackers and the dips.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/ultimate-mediterranean-dips-platter-recipes-starters-side/