Gourmet Mediterranean Spread: A Private Chef's Easy Recipe

Name: Gourmet Mediterranean Spread: A Private Chef's Easy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 can Canned Chickpeas (Drained and rinsed); 1/2 cup Tahini (Good quality); 1/4 cup Lemon Juice (Freshly squeezed); 1 large Garlic Clove (Minced); 1/4 cup Ice Water (Adjust as needed for consistency); 3 tablespoons Olive Oil (Plus more for drizzling); 1/2 teaspoon Cumin (Ground); 1 teaspoon Salt (To taste); 1/2 teaspoon Black Pepper (Freshly ground); 2 medium Cucumbers (Diced); 2 medium Tomatoes (Diced); 1/4 medium Red Onion (Finely chopped); 1/4 cup Fresh Parsley (Chopped); 2 medium Sweet Potatoes (Peeled and diced into 1-inch cubes); 1 teaspoon Paprika (Smoked or sweet)

Discover how a private chef creates a stunning and delicious Mediterranean-inspired spread perfect for any occasion. This recipe combines creamy hummus, a fresh Israeli salad, and perfectly roasted sweet potatoes, offering a balanced and flavorful meal.

#Private Chef

#Healthy Eating

#Vegetarian

#Hummus Recipe

#Salad Recipe

#Easy Dinner

The Complete Mediterranean Spread

Recipe Information

20m

Prep Time

25m

Cook Time

45m

Total Time

Servings

Medium

Mediterranean

English

Nutrition (per serving)

450

Calories

15g

Protein

55g

Carbs

20g

Fat

Creamy Homemade Hummus with Olive Oil

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fresh Israeli Salad

Instructions

0/7 completed

1
Preheat oven to 400°F (200°C). Prepare the sweet potatoes by peeling and dicing them into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
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5m
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Preheat oven to 400°F (200°C). Prepare the sweet potatoes by peeling and dicing them into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
5m
Ensure sweet potatoes are in a single layer for even roasting.
2
Roast the sweet potatoes for 20-25 minutes, or until tender and lightly caramelized. Flip halfway through.
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25m
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Roast the sweet potatoes for 20-25 minutes, or until tender and lightly caramelized. Flip halfway through.
25m
Don't overcrowd the pan, use two sheets if necessary.

3
While sweet potatoes roast, prepare the hummus. In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
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8m
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While sweet potatoes roast, prepare the hummus. In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
8m
For extra smooth hummus, remove the skins from the chickpeas.
4
Gradually add 1/4 cup of ice water (or more) to the hummus while the food processor is running, until desired creamy consistency is achieved. Taste and adjust seasonings.
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3m
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Gradually add 1/4 cup of ice water (or more) to the hummus while the food processor is running, until desired creamy consistency is achieved. Taste and adjust seasonings.
3m
Ice water helps create a lighter, fluffier texture.
5
For the Israeli salad, dice cucumbers, tomatoes, and finely chop red onion and parsley. Combine all ingredients in a bowl.
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7m
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For the Israeli salad, dice cucumbers, tomatoes, and finely chop red onion and parsley. Combine all ingredients in a bowl.
7m
Dice vegetables uniformly for a beautiful presentation.

6
Dress the salad with 2 tbsp olive oil, 1 tbsp lemon juice, and salt and pepper to taste. Toss gently.
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2m
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Dress the salad with 2 tbsp olive oil, 1 tbsp lemon juice, and salt and pepper to taste. Toss gently.
2m
Dress the salad just before serving to keep it fresh and crisp.
7
Assemble the spread: Spread the hummus on a platter, create a well in the center, and drizzle with olive oil. Arrange the roasted sweet potatoes and Israeli salad alongside. Serve with warm pita bread or fresh vegetables.
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5m
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Assemble the spread: Spread the hummus on a platter, create a well in the center, and drizzle with olive oil. Arrange the roasted sweet potatoes and Israeli salad alongside. Serve with warm pita bread or fresh vegetables.
5m
Garnish with fresh herbs like parsley or cilantro for extra color.