Mezze platter with hommus, tzatziki and falafel

A generous Middle Eastern spread with crunchy roasted chickpeas, warm falafel, fetta-filled bell peppers and plenty of fresh vegetables.

Prep

15 min

Cook

20 min

Serves

6

Ingredients

• 1 tub each Ruffled Feathers Hommus, Tzatziki and Baba Ganoush
• 200g tub Ruffled Feathers Bell Peppers Filled With Fetta, drained
• 400g can chickpeas, drained and patted dry
• 1 tbsp olive oil, plus extra to drizzle
• 1 tsp ground cumin
• 12 falafel, store-bought
• 250g cherry tomatoes
• 2 carrots, cut into sticks
• 1 red capsicum, cut into strips
• ⅓ cup shelled pistachios
• Warm pita bread, to serve

Method

1. 1Preheat the oven to 200°C (180°C fan-forced). Toss the chickpeas with the oil and cumin, spread on a tray and roast for 20 minutes, until crisp.
2. 2Warm the falafel following the packet instructions.
3. 3Spoon the hommus, tzatziki and baba ganoush into bowls. Top the hommus with some of the roasted chickpeas and a drizzle of olive oil.
4. 4Arrange the dips on a large platter with the falafel, bell peppers, tomatoes, carrot, capsicum and pistachios. Serve with warm pita and the rest of the chickpeas for snacking.

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