MEZZE PLATTER (HUMMUS, ROASTED VEGETABLES, OLIVES)

December 08, 2019 by Renee Tavoularis

INGREDIENTS

2 cups broccoli
2 bell peppers
2 medium sweet potatoes
1 can chickpeas
4 tablespoons tahini
2 lemons
8 tablespoons of olive, divided in half
1 teaspoon garlic powder
1 teaspoon paprika
sea salt
ground black pepper
kalamata olives (optional) 

INSTRUCTIONS

For the ROASTED BROCCOLI

• Remove the stems from broccoli and cut remaining broccoli into florets. Toss with 2 tablespoons olive oil, ½ teaspoon sea salt, 1 teaspoon garlic powder and ½ teaspoon ground black pepper.
• Place broccoli on a baking tray lined with parchment paper and roast in a preheated 400F oven for 20 minutes, flipping once.

For the BELL PEPPERS

• Prep peppers by removing the top and bottom of each pepper and then removing the seeds and core. Slice each pepper in half and remove the thicker, white “ribs” along the sides.
• Slice each pepper into small strips, about a ¼” thick.

For the ROASTED SWEET POTATO

• Clean 2 medium sweet potatoes by scrubbing them under running water. Let dry completely before slicing into half-moons and coating with 2 tablespoons olive oil and a pinch of sea salt.
• Roast in an oven preheated to 400F for 25 minutes, flipping once.

For the HUMMUS

• In a food processor, blend chickpeas, 4 tablespoon tahini, 4 tablespoon olive oil, juice of 2 lemons, 1 teaspoon paprika, pinch sea salt and pinch of black pepper until smooth and creamy.

For the FINAL PREPARATION

• Arrange roasted broccoli, bell peppers and roasted sweet potato slices on each plate.
• Add a small serving of pitted kalamata olives, if desired.
• Serve with prepared hummus.