Mediterranean-Inspired Appetizers (Print Version)

# Ingredients:

→ Classic Hummus

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - ¼ cup tahini
03 - 2 tbsp olive oil
04 - 2 tbsp lemon juice
05 - 1 garlic clove, minced
06 - ½ tsp cumin
07 - ¼ tsp salt
08 - 2 tbsp cold water

→ Tzatziki Cucumber Yogurt Dip

09 - 1 cup Greek yogurt
10 - ½ cucumber, grated and squeezed dry
11 - 1 tbsp lemon juice
12 - 1 garlic clove, minced
13 - 1 tbsp fresh dill, chopped
14 - ¼ tsp salt

→ Mediterranean Stuffed Grape Leaves (Dolmas)

15 - 20 grape leaves, jarred or fresh
16 - 1 cup cooked rice
17 - 2 tbsp olive oil
18 - 2 tbsp lemon juice
19 - 1 tbsp pine nuts
20 - 1 tbsp fresh mint, chopped

→ Greek Bruschetta with Feta and Olives

21 - 1 baguette, sliced and toasted
22 - 1 cup cherry tomatoes, diced
23 - ½ cup feta cheese, crumbled
24 - ¼ cup Kalamata olives, chopped
25 - 1 tbsp olive oil
26 - 1 tsp oregano

→ Spiced Roasted Chickpeas

27 - 1 can (15 oz) chickpeas, drained and dried
28 - 1 tbsp olive oil
29 - ½ tsp paprika
30 - ½ tsp cumin
31 - ½ tsp garlic powder
32 - ¼ tsp salt

→ Grilled Halloumi Cheese with Honey and Thyme

33 - 1 block halloumi cheese, sliced
34 - 1 tbsp olive oil
35 - 1 tbsp honey
36 - 1 tsp fresh thyme

→ Baba Ganoush

37 - 1 large eggplant
38 - 2 tbsp tahini
39 - 2 tbsp olive oil
40 - 1 garlic clove, minced
41 - 1 tbsp lemon juice
42 - ½ tsp cumin

→ Roasted Red Pepper and Walnut Dip (Muhammara)

43 - 2 roasted red peppers
44 - ½ cup walnuts
45 - 1 tbsp olive oil
46 - 1 garlic clove
47 - ½ tsp cumin

# Instructions:

01 - Blend chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor. Slowly add cold water while blending until smooth. Drizzle with olive oil and sprinkle paprika before serving.
02 - Mix Greek yogurt, grated cucumber, lemon juice, garlic, dill, and salt in a bowl. Let chill for 30 minutes before serving.
03 - Mix cooked rice with olive oil, lemon juice, pine nuts, and mint. Place 1 tbsp of the mixture onto each grape leaf and roll tightly. Steam for 15 minutes before serving.
04 - Mix diced cherry tomatoes, crumbled feta, chopped Kalamata olives, olive oil, and oregano in a bowl. Spoon onto toasted baguette slices.
05 - Toss chickpeas with olive oil, paprika, cumin, garlic powder, and salt. Bake at 400°F (200°C) for 25 minutes until crispy.
06 - Brush halloumi slices with olive oil. Grill for 2 minutes per side until golden brown. Drizzle with honey and sprinkle thyme before serving.
07 - Roast eggplant at 400°F (200°C) for 40 minutes until soft. Scoop out flesh and blend with tahini, olive oil, garlic, lemon juice, and cumin. Drizzle with olive oil before serving.
08 - Blend roasted red peppers, walnuts, olive oil, garlic, and cumin until smooth. Serve with warm pita bread.

# Notes:

01 - Chilling dips enhances flavor integration.
02 - Ensure chickpeas are well-dried for roasting.
03 - Serve spreads with seasonal vegetables or warm bread for best results.

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