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MEZZE BOWLS WITH HUMMUS, TZATZIKI & BASIL MINT PESTO.

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Servings: 4
Ingredients Method

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

Method
 

  1. Preheat oven to 450ºF.
  2. For hummus: Place all ingredients in a blender or food processor and blend until completely smooth.
  3. 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.
  4. 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.
  5. For tzatziki: Combine all ingredients for tzatziki in a bowl, mix, and set aside.
  6. Assemble bowls by adding some of each ingredient, including the bowl additions—olives, artichoke hearts, feta, and pita—mixing and matching as you like.