Mediterranean Hummus Appetizer Recipes
20 BEST MEDITERRANEAN VEGETARIAN RECIPE COLLECTION
From hummus to pasta to chickpea stew, Mediterranean vegetarian recipes are healthy and satisfying. Give these easy meals a try today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mediterranean recipe in 30 minutes or less!
Nutrition Facts :
MEDITERRANEAN HUMMUS APPETIZER
Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.
Provided by gailanng
Categories Southwest Asia (middle East)
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
- Refrigerate for about 1 - 3 hours for flavors to blend.
- Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
- Serve with warmed pita triangles.
MEDITERRANEAN HUMMUS (PALEO, GF)
Steps:
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top.
- Put the eggplant, red peppers and cauliflower florets on the pan and mix into the olive oil. Flip the veggies around and make sure they are nicely coated in the oil.
- Cook for 40 minutes. Make sure to flip the pan half way through.
- Let the veggies cool.
- Then put the roasted vegetables, tahini, 4 Tbs olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender and mix.
- Blend the ingredients until they turn into a hummus texture. Scrape the sides of the blender with a spatula as needed. This all should take about 5 minutes, depending on the setting of your blender.
- Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!
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- In a seperate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
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- First, start by peeling the chickpeas by pinching them between your finger and thumb. This step is optional but I highly recommend it to get the smoothest hummus.
- Place the peeled chickpeas in the food processor, add in the tahini, olive oil, water, garlic cloves, paprika, salt, and the juice of half a lemon. Process until smooth. If the hummus is too thick for your liking add 1 tsp water at a time until you reach your desired consistency.
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- Place the eggplant slices on some paper towels and sprinkle with salt. Let the eggplants "sweat out" any bitterness for 20 minutes or so. Pat dry.
- Preheat the oven to 400 degrees F. Place the eggplant slices on a lightly oiled baking pan, drizzle generously with olive oil. Roast for 20 minutes.
- Meanwhile, assemble the remaining ingredients on a large serving platters. Begin with the two hummus spreads on opposite sides. Place Tzatziki sauce in the cored bell pepper right at the center of the platter. Assemble the remaining ingredients on the platter to your liking. When the eggplant is roasted to a nice medium-brown, remove it from the oven and sprinkle with 1 tsp of sumac. Add the roasted eggplant to the platter.
- You can cover and refrigerate this mezze party platter; take it out a few minutes before your guests arrive. Enjoy with warm pita and crostini or your choice of crackers!
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- Tomato Basil Hummus. APPETIZERS: Make a spread of nibbles for your next Mediterranean-style dinner party. Dips made with eggplant, Greek yogurt, and chickpeas are an easy and popular option, and all can be served with cut vegetables or pita chips.
- Moroccan Olives with Harissa. APPETIZERS: A dish of marinated olives graces many a table in Mediterranean countries. They are simple to make and can help curb hunger until dinner.
- Greek Eggplant Dip. APPETIZERS: Another great dip with ties to the Mediterranean, this version features eggplant as the main ingredient. It's great with pita chips or any crispy cut vegetables.
- Tyrosalata. APPETIZERS: This spicy feta dip is one of the instances where cheese is the star of the Mediterranean diet. In general, this diet doesn't have a lot of dairy, but a hard cheese like feta is okay if eaten in moderation.
- Za'atar Pita Chips. APPETIZERS: Add something crunchy and filling to the appetizer spread like these easy-to-make pita chips. There are only three ingredients: pita, olive oil, and za'atar seasoning.
- Greek Egg-Lemon Chicken Soup. STARTERS: Really get the meal started with healthy salads and soups that feature ingredients such as tomatoes, olive oil, olives, fresh lettuce, lemon, garlic, and more.
- Turkish Shepherd's Salad. STARTERS: The basis of this chunky salad is tomato, which gets mixed with peppers (hot or mild), feta, and cucumber. Add some olives as a garnish and serve with any meal.
- Fakes Soupa. STARTERS: Hearty and rich, this Greek soup features lentils, tomatoes, garlic, and red wine vinegar, which gives it a pleasing brightness.
- Mediterranean Chickpea Salad. STARTERS: Chickpeas lend a protein punch to this salad. There is no lettuce involved—just chunks of feta, crunchy peppers, fresh parsley, onion, and tomato.
- Greek Salad With Lettuce and Lemon Garlic Dressing. STARTERS: This is a simple salad that features feta cheese, cucumber, tomato, and crisp lettuce. The dressing is made with lemon juice, olive oil, and garlic, which ties all the fresh foods together.
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