Picnic Meze
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
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.
This recipe, and others like it, can be found in the article “Picnic-Ready Recipes You’ll Be Making All Spring.”
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.
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