MINDful Mezze Platter

Oct 9

As hosting season kicks off, we’re excited to introduce one of our favorite crowd-pleasers: the mezze platter. This vibrant spread features spinach hummus, smoky baba ghanoush, and a bright farro and cucumber salad, complemented by a variety of veggies, olives, and nuts. Nourishing, satisfying, and full of flavor, this platter is sure to impress your guests.

About the MIND Diet: This is our fourth and last class in our MINDful Cooking series, which incorporates elements of the plant-forward MIND Diet. The MIND Diet, short for Mediterranean-DASH Intervention for Neurodegenerative Delay, is designed to promote brain health and reduce the risk of cognitive decline by combining the best aspects of the Mediterranean and DASH (Dietary Approaches to Stop Hypertension) diets.

In this class, part of our Food is Medicine: Brain Health series, we’ll show you how to cook antioxidant-rich, nutrient-dense dishes that align with the MIND Diet. These whole-food, plant-based recipes are crafted to support both cognitive function and overall well-being. By focusing on plant-based, unprocessed foods and minimizing added sugars, processed foods, and unhealthy fats, you’ll learn how to eat in a way that nourishes your brain and body.The MIND Diet not only benefits personal health but also contributes to planetary health, offering a path toward more sustainable eating for all. Join us to discover how delicious, brain-boosting meals can be, and leave feeling inspired to incorporate these nourishing recipes into your regular routine!

MINDful Mezze Platter

Servings: 8–10

Prep Time: 30–40 minutes

Cook Time: 40 minutes

Print the Recipe

Ingredients:

For the Spinach Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh spinach leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2–4 tbsp water (as needed)
For the Baba Ghanoush:
- 2 medium eggplants
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2–3 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sumac
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1–2 tbsp water (as needed)
- Optional garnish: 1 tbsp oil mixed with 1 tbsp Za’atar seasoning
For the Farro Tabbouleh:
- 2 cups farro, cooked
- 1 bunch (or 2 cups) Italian parsley, finely chopped
- 1 English cucumber, peeled, quartered, and thinly sliced
- Juice of one lemon
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
For Serving:
- Whole wheat pita bread, toasted and cut into triangles
- Sliced cucumber, carrots, radish, bell peppers, tomatoes
- Oil-marinated olives
- 1 cup unsalted walnuts

Instructions:

Make the Spinach Hummus:
Sauté spinach in a skillet over medium heat for 1–2 minutes until wilted, or use raw for a fresher taste. In a food processor, combine chickpeas, spinach, olive oil, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth. With the processor running, add water 1 tablespoon at a time until desired consistency is reached. Adjust seasoning and transfer to a bowl. Drizzle with olive oil and garnish with cumin or paprika.
Make the Baba Ghanoush:
Preheat oven to 450°F. Prick eggplants and roast on a parchment-lined sheet for 30–40 minutes, turning occasionally. Cool, drain excess moisture, scoop out flesh. In a food processor, blend flesh with tahini, olive oil, lemon juice, garlic, cumin, paprika, sumac, salt, and pepper until smooth. Add water if needed. Taste and adjust. Garnish with oil and za’atar mixture.
Mix the Farro Tabbouleh:
In a large bowl, combine cooked farro, parsley, cucumber, lemon juice, salt, and olive oil. Mix well and transfer to serving bowl.
Assemble the Mezze Platter:
Arrange bowls of spinach hummus, baba ghanoush, and farro tabbouleh on a large board or platter. Surround with pita, raw vegetables, olives, and walnuts. Serve and enjoy!