Mezze plate

Start your Mediterranean feast with a selection of beautiful dips.

Recipe «Mezze plate» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 160g wholemeal pita bread, toasted, to serve, 520g natural yoghurt, 1/2 tsp sea salt flakes, Extra virgin olive oil, to serve, Ground smoked paprika, to serve , Fresh continental parsley leaves, to serve, 2 x 440g cans chickpeas, rinsed, drained, 125ml extra virgin olive oil , 125ml fresh lemon juice, 2 garlic cloves, crushed, 1 long fresh red chilli, deseeded, finely chopped, 1 tsp ground cumin, Salt & freshly ground black pepper, Extra virgin olive oil, extra, to serve, 2 bunches fresh continental parsley, leaves picked, 1 garlic clove, crushed.

Ingredients:

• 160g wholemeal pita bread, toasted, to serve 
• 520g natural yoghurt 
• 1/2 tsp sea salt flakes 
• Extra virgin olive oil, to serve 
• Ground smoked paprika, to serve 
• Fresh continental parsley leaves, to serve 
• 2 x 440g cans chickpeas, rinsed, drained 
• 125ml extra virgin olive oil 
• 125ml fresh lemon juice 
• 2 garlic cloves, crushed 
• 1 long fresh red chilli, deseeded, finely chopped 
• 1 tsp ground cumin 
• Salt & freshly ground black pepper 
• Extra virgin olive oil, extra, to serve 
• 2 bunches fresh continental parsley, leaves picked 
• 1 garlic clove, crushed 
• 80g toasted pine nuts, finely chopped 
• 100g feta, chopped 
• 125ml extra virgin olive oil 
• 60ml fresh lemon juice 

Instructions

1. To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.
2. To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.
3. To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.
4. Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.