It was the first time in thirty two years I’d landed on Maui and would not go directly home. I would not see one of my parents’ faces beaming up at me from the open air staircase leading down to the balmy atrium of a baggage claim. I would not ride straight away up to Ulupalakua, the land which carries the beauty of my childhood as heavily as it bears the weight of my mother’s death. Arriving is always deeply bittersweet. But this time, I would not swallow the bittersweet potion of family and memory.
And it’s such a deeply delicious study in contrast and perspective, in remembering that a place you think you know can present many, many different faces to its people. Though Alana and I grew up just ten minutes apart, the cultures we grew up in were both the same and vastly different. She grew up eating poke; I grew up eating spirulina.
In rediscovering this place with Molly and Steph in tow, I am learning new tastes and textures, new meaning, new understandings of the place that shaped me. In the first hour of our arrival, the four of us sat on the beach eating fresh gingered ahi poke from Tamura’s Liquor Store (don’t doubt where the local fishermen choose to deliver their catch), sipping on coconut water, and discussing the vicissitudes of race, politics, colonialist legacies, and reverse racism. We talked about whiteness and privilege and real estate development and land. I briefly forgot we were supposed to be gently welcoming our guests into Maui’s loving, aloha-laden arms.
Of course, we will each forge our own unique perspectives on this precious land, this place that is bittersweet with the same legacy of family and memory that I feel when I return to Ulupalakua. I can’t wait for our discussions on the plane back, to hear the impressions this place has left on our hearts.
But before we go back, we eat (and swim, and let the stars of the night sky seep into our veins, and play Never Have I Ever in the hot tub, but I digress). Amongst my favorite things to eat on this island is the mezze platter at Cafe des Amis, in the salty north shore beach town of Paia. The warm pita and pesto and tzatziki on this platter have nursed my broken hearts, filled my belly after long beach swims, and perfumed warm, sultry evenings with aromatic garlic and basil. The mezze platter is also a vehicle for my ideal way to eat—lots of options, hand to mouth. Sumptuous. Sensual.
Here, an easy way to load all my mezze faves into individual-sized bowls—loaded with Zahav-inspired hummus, basil mint pesto (the combo is freaking dreamy), tzatziki, oregano-roasted tomatoes, feta, olives, pita, and a good drenching of olive oil.
Get the recipe on this week’s Intuitive Eating with Kale & Caramel.
MEZZE BOWLS WITH HUMMUS, TZATZIKI & BASIL MINT PESTO.
Ingredients
Tahini Hummus
- 1 15.5 ounce can cooked garbanzo beans, drained (about 1 3/4 cup cooked beans)
- 1/2 cup tahin
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- 1/2 lemon juiced + more to taste
- 1-2 garlic cloves grated
- 1 tablespoon olive oil + more for serving
- 1 tablespoon water paprika for serving
Roasted Tomatoes
- 2 cups cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 large garlic sliced
- 1 teaspoon fresh oregano leaves
- 1/2 teaspoon flaky sea salt
Basil Mint Pesto
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/4 cup olive oil
- 1 small clove garlic
- 1/4 teaspoon sea salt
- 1 tablespoon lemon juice
Tzatziki
- 1/2 cup greek yogurt
- 2 tablespoons grated cucumber
- 1 clove small garlic grated
- 1/2 teaspoon olive oil
- 1/4 teaspoon sea salt
Bowl Additions
- olives of choice like kalamata and castelvetrano
- artichoke hearts
- feta cheese I used sheep’s milk feta
- pita bread
Instructions
- Preheat oven to 450ºF.
- For hummus: Place all ingredients in a blender or food processor and blend until completely smooth.
- For roasted tomatoes: Rinse tomatoes, and place in a baking dish with olive oil, garlic, oregano, and sea salt. Use a wooden spoon or silicone spatula to lightly toss the cherry tomatoes in oil and herbs. Bake for 10-12 minutes, until the tomato skins start to wrinkle, pop, and blister. Remove from heat and set aside.
- For basil mint pesto: Combine all ingredients for pesto in a food processor and blend until herb leaves are small flecks. Empty into a bowl and set aside.
- For tzatziki: Combine all ingredients for tzatziki in a bowl, mix, and set aside.
- Assemble bowls by adding some of each ingredient, including the bowl additions—olives, artichoke hearts, feta, and pita—mixing and matching as you like.
