Moroccan Tent Appetizer Platter (Print Version)

A colorful Moroccan-inspired spread of spiced dips, vibrant veggies, and warm flatbreads arranged with festive flair.

# What You'll Need:

→ Vegetables

01 - 1 small cucumber, sliced lengthwise
02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 2 medium carrots, peeled and cut into sticks
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, thinly sliced
07 - ½ cup radishes, thinly sliced

→ Flatbreads

08 - 4 large pita breads or Moroccan msemen, cut into triangles

→ Spiced Dips

09 - 1 cup hummus
10 - 1 cup roasted red pepper muhammara
11 - 1 cup baba ganoush

→ Toppings & Garnishes

12 - ¼ cup pitted green olives
13 - ¼ cup pitted black olives
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 tablespoon toasted sesame seeds
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika

# How To:

01 - Prepare and slice all vegetables as specified, then arrange them in pointed, triangular clusters on a large serving platter to create a tent-like canopy, alternating colors for contrast.
02 - Lightly heat the pita breads or msemen in a dry skillet or oven for 2 to 3 minutes, then cut into triangles and fan them out at the base of the vegetable canopy.
03 - Spoon the hummus, muhammara, and baba ganoush into separate small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds, then place the bowls centrally at the base of the tent arrangement.
04 - Garnish the arrangement with pitted green and black olives, then sprinkle with freshly chopped cilantro or parsley. Serve immediately, inviting guests to dip and combine flavors at will.

# Expert Tips:

01 -
  • It looks impressive enough to make people pause before eating, but comes together in under an hour with zero cooking stress.
  • Every guest finds something they love—some dive straight for hummus, others build little wraps with the flatbread and veggies.
  • The arrangement is so photogenic you'll want to snap a picture before anyone touches it.
02 -
  • Don't slice vegetables more than a few hours ahead unless you want them to weep into the platter; prep in the morning and assemble closer to serving time.
  • Warm the bread right before you arrange everything, or it hardens back up and loses that just-cooked smell that makes people hungry the moment they arrive.
03 -
  • If you can't find muhammara or baba ganoush, roasted red pepper hummus and a good quality store-bought baba ganoush work perfectly—no shame in the shortcut.
  • Warm your serving platter slightly before arranging vegetables; it keeps everything from feeling clammy and helps flavors stay bright.
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