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Mezze plate
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Kick off your Mediterranean feast with a variety of exquisite dips.
Ingredients:
  • 160g wholemeal pita bread, toasted, to serve
  • 520g (2 cups) natural yoghurt
  • 1.20 gm 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 (1/2 cup) extra virgin olive oil
  • 125ml (1/2 cup) fresh lemon juice
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2.50 gm ground cumin
  • Salt & freshly ground black pepper
  • Extra virgin olive oil, extra, to serve
  • 2 bunches fresh continental parsley, leaves picked
  • 80g (1/2 cup) toasted pine nuts, finely chopped
  • 100g feta, chopped
  • 60ml (1/4 cup) fresh lemon juice
  • Freshly ground black pepper
  • Toasted pine nuts, extra, to serve
Instructions:
  • Prepare the labneh by setting up a fine sieve over a large bowl lined with a double layer of wet muslin. Mix the yoghurt with sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap, and refrigerate overnight to drain.
  • In a food processor, combine chickpeas, oil, lemon juice, garlic, chili, and cumin. Pulse until coarsely chopped. Season with salt and pepper to taste.
  • For the parsley, feta & pine nut dip, pulse parsley, garlic, and pine nuts in a food processor until finely chopped. Add feta, oil, and lemon juice, then blend until smooth. Season with pepper to taste.
  • Transfer the labneh to a serving plate, then top it with a drizzle of oil, paprika, and parsley. Spoon the spiced chickpea puree into a serving bowl and drizzle with oil. Serve the parsley, feta & pine nut dip in a separate bowl, topped with extra pine nuts. Enjoy right away with toasted wholemeal pita bread.

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