A colorful mezze spread featuring star-cut pita, creamy dips, fresh veggies, and Mediterranean flavors for sharing.
# What You'll Need:
→ Pita Bread
01 - 6 round pita breads
→ Dips
02 - 1 cup classic hummus
03 - 1 cup roasted red pepper hummus
04 - 1 cup baba ganoush
→ Vegetables & Garnishes
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, sliced
07 - ½ cup pitted Kalamata olives
08 - ½ cup marinated artichoke hearts, quartered
09 - ½ cup roasted red peppers, sliced
10 - ¼ cup pomegranate seeds
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp extra virgin olive oil
13 - 1 tsp zaatar (optional)
→ Cheese
14 - 3.5 oz feta cheese, cubed
→ Extras
15 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Use a star-shaped cookie cutter to cut star shapes from the pita breads, reserving scraps for toasting or snacking.
03 - Arrange the pita stars on a baking tray, brush lightly with olive oil, and bake for 5 to 7 minutes until crisp and golden. Remove and allow to cool.
04 - Spoon the classic hummus, roasted red pepper hummus, and baba ganoush into separate small bowls. Swirl the tops, drizzle with olive oil, and sprinkle zaatar over the classic hummus if desired.
05 - On a large serving board, place the bowls of dips and artfully arrange the pita stars around them.
06 - Fill the remaining spaces with cherry tomatoes, cucumber slices, olives, artichoke hearts, roasted red peppers, feta cubes, and pomegranate seeds.
07 - Garnish the platter with chopped parsley and add lemon wedges for squeezing. Serve immediately, inviting guests to dip and assemble their own bites.
