Levantine Mezze Platter with Hummus, Roasted Vegetables and Za'atar Flatbreads

A selection of small Middle Eastern dishes to share: creamy hummus, spiced roasted vegetables with cumin and sumac, and warm flatbread with za'atar. Ideal for sociable evenings with friends.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 400 g Canned chickpeas, drained
• 3 tbsp Tahini (sesame paste)
• 1 pc Lemon, juiced
• 1 pc Garlic clove
• 4 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 pinch Salt
• 1 pc Red bell pepper
• 1 pc Zucchini
• 1 pc Eggplant
• 1 pc Red onion
• 1 tsp Sumac
• 1 tbsp Pomegranate seeds
• 250 g Wheat flour (type 405)
• 125 g Plain yogurt
• 1 tsp Baking powder
• 2 tbsp Za'atar
• 1 tbsp Olive oil for brushing
• 1 bunch Parsley, fresh
• 1 pinch Black pepper

Method

1. Preheat the oven to 220 °C conventional heat and cut the eggplant, zucchini and bell pepper into rough chunks.
2. Toss the vegetables and the red onion cut into wedges with 2 tbsp olive oil, cumin, salt and sumac, and roast in the oven for 25 minutes until soft and lightly browned.
3. For the hummus, blend the drained chickpeas with tahini, lemon juice, the crushed garlic clove, 2 tbsp olive oil and 3 to 4 tbsp cold water in a blender or with an immersion blender until creamy, then season with salt.
4. For the flatbread, knead flour, baking powder, yogurt and a pinch of salt into a smooth dough, divide into four pieces and roll out into thin flatbreads.
5. Cook the flatbreads in a hot dry pan for about 1 to 2 minutes per side until they puff up, then brush with 1 tbsp olive oil and sprinkle with za'atar.
6. Wash the parsley, chop finely, and serve the hummus topped with a little olive oil, pomegranate seeds and parsley, with the roasted vegetables added and the flatbread served warm.