Recipe

MINDful Mezze Platter

Servings: 8-10
Prep Time: 30-40 minutes
Cook Time: 40 minutes

Ingredients:

For the Spinach Hummus:
● 1 can (15 oz) chickpeas, drained and rinsed
● 1 cup fresh spinach leaves
● 1/4 cup extra virgin olive oil
● 2 tablespoons lemon juice (freshly squeezed)
● 2 garlic cloves, minced
● 1/2 teaspoon ground cumin
● 1/2 teaspoon salt (or to taste)
● 1/4 teaspoon black pepper
● 2-4 tablespoons water (as needed for desired consistency)

For the Baba Ghanoush:
● 2 medium eggplants
● 1⁄4 cup tahini (sesame seed paste)
● 1⁄4 cup extra virgin olive oil
● 2 tablespoons lemon juice (freshly squeezed)
● 2-3 garlic cloves, minced
● 1⁄2 teaspoon ground cumin
● 1⁄2 teaspoon smoked paprika
● 1⁄2 teaspoon sumac
● 1⁄2 teaspoon salt (or to taste)
● 1⁄4 teaspoon black pepper
● 1-2 tablespoons water (as needed for desired consistency)
● Optional garnish: 1 tablespoon of oil mixed with 1 tablespoon Za’atar seasoning

For the Farro Tabbouleh:
● 2 cups farro, cooked
● 1 bunch or 2 cups Italian parsley, leaves and stems finely chopped
● 1 English cucumber, peeled, quartered, and thinly sliced
● Juice of one lemon
● 1⁄2 teaspoon salt
● 3 tablespoons extra virgin olive oil

For the Serving:
● Whole wheat pita bread, toasted and cut into triangles
● Sliced cucumber, carrots, radish, bell peppers, tomatoes
● Oil-marinated olives
● 1 cup unsalted walnuts

Instructions:

1. Make the Spinach Hummus:
In a skillet over medium heat, lightly sauté the spinach until wilted (about 1-2
minutes). Allow it to cool slightly. If you prefer, you can also use raw spinach for
a fresher taste.
In a food processor, combine the chickpeas, spinach, olive oil, lemon juice,
garlic, cumin, salt, and pepper. Process until smooth.
While the processor is running, slowly add water, a tablespoon at a time, until
you reach your desired creamy consistency. You may need more or less water
depending on the texture you prefer.
Taste the hummus and adjust seasoning if needed. You can add more lemon
juice or salt according to your preference. Transfer the hummus to a serving
bowl. Drizzle with a bit more olive oil and sprinkle with additional ground cumin
or paprika if desired.

2. Make the Baba Ghanoush:
Preheat your oven to 450°F (230°C).
Prick the eggplants all over with a fork to allow steam to escape during
roasting.
Place the eggplants on a baking sheet lined with parchment paper or foil.
Roast for 30-40 minutes, turning occasionally, until the eggplants are charred
and the skin is wrinkled. The flesh should be very soft and slightly caramelized.
Set the roasted eggplants to cool in a colander over a large bowl, to drain
extra liquid as they cool. Once cool enough to handle, squeeze the eggplant
lightly to get any excess water out. Cut them in half and scoop out the flesh
with a spoon. Discard the skins.
In a food processor or blender, combine the eggplant flesh, tahini, olive oil,
lemon juice, minced garlic, cumin, smoked paprika, sumac, salt, and pepper.
Blend until smooth. If the mixture is too thick, gradually add water, one
tablespoon at a time, until you reach the desired creamy consistency.
Taste the baba ghanoush and add more salt or lemon if needed.
Transfer the baba ghanoush to a serving bowl and drizzle with the olive oil
za’atar mixture.

3. Mix the Farro Tabbouleh:
In a large bowl mix together the farro, parsley, cucumber, lemon juice, salt, and
extra virgin olive oil. Transfer to a serving bowl.

4. Serve:
Place the bowls of spinach hummus, baba ghanoush, and farro tabbouleh on a
large platter or board. Place the cut vegetables, pita, olives, and nuts around
the bowls, and serve!