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Fresh Greek Mezze Platter Recipe Easy Homemade Hummus and Pita Ideas

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A vibrant and easy-to-make Greek mezze platter featuring creamy homemade hummus, soft warm pita bread, and fresh vegetables. Perfect for casual gatherings or a light, flavorful meal.

Ingredients

Scale
  • 1 ½ cups cooked chickpeas (about 250g, drained if canned)
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 tablespoons cold water (or more for desired creaminess)
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • 2 cups all-purpose flour (or whole wheat for nuttier flavor)
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • ¾ cup warm water (about 110°F or 43°C)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced thinly (English cucumber works well)
  • 1 cup Kalamata olives (pitted)
  • ½ cup crumbled feta cheese
  • Fresh parsley or mint leaves for garnish
  • Optional: roasted red peppers or artichoke hearts for extra zest

Instructions

  1. Make the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth, about 2-3 minutes, scraping sides as needed.
  2. Add Water and Oil: With the processor running, slowly drizzle in cold water and olive oil. Blend until creamy and silky, about 2 more minutes. Add more water if needed. Taste and adjust seasoning.
  3. Prepare the Pita Dough: Dissolve yeast and sugar in warm water. Let sit 5-10 minutes until foamy.
  4. In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Stir until dough forms.
  5. Knead the Dough: Turn dough onto floured surface and knead 8-10 minutes until smooth and elastic. Add flour if sticky but keep dough soft.
  6. Let the Dough Rise: Place dough in oiled bowl, cover, and let rise 1 to 1 ½ hours until doubled.
  7. Shape the Pita: Punch down dough, divide into 6 pieces. Roll each into balls, then flatten into ¼ inch thick discs. Rest 10-15 minutes.
  8. Cook the Pita: Heat cast iron skillet over medium-high heat. Cook each pita 1-2 minutes per side until bubbles form and golden spots appear. Pita should puff slightly.
  9. Prepare the Mezze Arrangement: Arrange cherry tomatoes, cucumber slices, olives, and feta on a platter. Garnish with herbs and drizzle olive oil.
  10. Serve: Place warm pita alongside hummus. Scoop, dip, and enjoy.

Notes

Use fresh or canned chickpeas (rinsed) for convenience. For gluten-free pita, substitute all-purpose flour with gluten-free flour blend and add xanthan gum. Let pita dough discs rest before cooking for softer bread. Keep skillet hot but not smoking for best pita puffing. Store leftover hummus in airtight container up to 4 days; freeze pita up to 1 month.

Nutrition

Keywords: Greek mezze, hummus, pita bread, homemade hummus, Mediterranean platter, vegetarian appetizer, easy mezze, healthy snacks

Find it online: https://flurpchef.com/fresh-greek-mezze-platter-recipe-easy-homemade-hummus-and-pita-ideas/