Mediterranean Platter With Hummus & Feta Recipe

Posted on
 so too comes the call for light and refreshing meals MEDITERRANEAN PLATTER WITH HUMMUS & FETA RECIPE


With arrival of summer, so too comes the call for light and refreshing meals. This Mediterranean Platter with homemade roasted red pepper hummus, a medley of fresh veggies, olives and feta, is the perfect way to satisfy this summer itch. Serve it with some pita bread and I’m sure it’ll leave you feeling amazing.



1 can Chickpeas + 2-3 tbsp Chickpea water from the can
1/3 cup Tahini paste
2 cloves Garlic
1/2 cup Roasted Red Peppers
2 tbsp Olive Oil extra virgin
1 tbsp Lemon Juice
1/4 teaspoon Salt up to 1/2 teaspoon depending on taste


1 cup Roasted Red Pepper Hummus
2 cups Mixed Greens
1/2 cup Cherry Tomatoes halved
1/2 cup Olives Kalamata & Castelvetrano
1/2 cup Cucumber cubed
1/3 cup Roasted Red Peppers cut
1/3 cup Feta crumbled
1/2 cup Parsley chopped
1/2 Lemon Juiced
1 tbsp Olive Oil extra virgin
1/2 teaspoon Oregono dried
Salt & pepper to taste


1. Making the hummus: In a food processor combine all the hummus ingredients and mix pulsing until you get to the right consistency of your liking.

2. Assembling the Platter: Place hummus in the middle of the plater, spread lettuce around, add tomatoes, cucumbers, olives, roasted peppers, feta and parsley around the hummus;

3. Finishing up the plate: season it with salt, pepper and oregano, squize the lemon juice and drizzle with olive oil;

4. Serving: serve with fresh or toasted pita bread.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *