su-Picnic Meze Image

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

YieldsServes 8Total Time20 mins
AuthorElaine Johnson

In this fresh, easy spread, the chile-herb sauce serves as both a dip and a swirl-in for flavoring hummus.

Picnic tips: Roll lettuce in a towel, enclose in a plastic bag, and stash at the top of the cooler so it doesn't get crushed. Add the sauce to the hummus at the picnic.

How to Make It

Step 1
1

Cut lettuces lengthwise through core into 1 1/2-in.-wide pieces. Rinse well and pat dry.

Step 2
2

Set out all ingredients on a cutting board, including zaatar and green sauce for seasoning. Swirl hummus with a spoon, making indentations; spoon about 2 tbsp. green sauce into indentations, then swirl a little more.

Step 3
3

*Look for simit at Turkish restaurants and Middle Eastern bakeries.

Step 4
4

Make ahead: Up to 4 hours, everything except bread and zaatar chilled separately.

Ingredients

 3/4 pound small whole lettuces, such as Little Gem
 8 large hard-cooked eggs, peeled and halved
 3 large Persian cucumbers or 1/2 English cucumber, cut into spears
 1/2 cup black or green olives, such as kalamata
  About 10 oz. Turkish simit* (sesame ring bread), soft lavash, or other bread such as focaccia or ciabatta
 1/2 pt. plain hummus

Directions

Step 1
1

Cut lettuces lengthwise through core into 1 1/2-in.-wide pieces. Rinse well and pat dry.

Step 2
2

Set out all ingredients on a cutting board, including zaatar and green sauce for seasoning. Swirl hummus with a spoon, making indentations; spoon about 2 tbsp. green sauce into indentations, then swirl a little more.

Step 3
3

*Look for simit at Turkish restaurants and Middle Eastern bakeries.

Step 4
4

Make ahead: Up to 4 hours, everything except bread and zaatar chilled separately.

Picnic Meze