Greek Mezze Platter

An assortment of fresh textures: creamy tzatziki with crunchy cucumber, smooth hummus, and plump olives. Served with soft, warm pita bread.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 991
• Protein: 34 g
• Carbs: 92 g
• Fat: 51 g

Ingredients

• 300 g Plain Greek yogurt ( well chilled )
• 1 piece Cucumber ( grated and squeezed )
• 250 g Chickpea ( cooked and drained )
• 2 tbsp Tahini ( smooth )
• 2 piece Garlic ( very finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 60 ml Extra virgin olive oil ( first press )
• 1 piece Dill ( finely chopped )
• 100 g Black olive ( whole )
• 100 g Green olive ( whole )
• 4 piece Pita bread ( warmed )
• 1 pinch Gray sea salt ( for seasoning )
• 200 g Feta cheese ( crumbled or cubed )
• 8 piece Grape leaves ( drained )

Instructions

1. Cucumber preparation

   Grate the cucumber coarsely. Squeeze it firmly between your hands to extract all the water. This is crucial so that the tzatziki remains firm and does not become a soup.

2. Tzatziki assembly

   In a mixing bowl, mix the Greek yogurt, finely chopped garlic, chopped dill, and lemon juice. Stir in the squeezed cucumber. Finish with a drizzle of olive oil to smooth everything out.

3. Hummus smoothing

   Blend the drained chickpeas with the tahini, the rest of the garlic, and lemon juice. Pour the olive oil in a steady stream until you get a smooth, shiny, ointment-like texture.

4. Service and plating

   Warm the pita breads in the oven for a few moments so they are soft. Arrange the creams in bowls, place the black and green olives, as well as the stuffed vine leaves. Crumble the feta on top or serve it in cubes on the side. The surface of the creams should be drizzled with olive oil.

Chef's tips

• The secret to tzatziki is squeezing the cucumber: if water remains, your sauce will be runny.
• For the hummus, if the paste is too thick, loosen it with a tablespoon of ice-cold water while blending.

Storage

Store the dips in the fridge in airtight containers for up to 48 hours. Do not reheat the tzatziki.