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Mixed Vegan Tapas Platter - Colorful, Flavorful, and Easy to Share

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Classic Hummus: 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 2–3 tablespoons cold water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Smoky Patatas Bravas: 1.5 pounds baby potatoes, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili flakes (optional)
  • Salt and black pepper
  • Quick Tomato and Olive Skewers: 1 cup cherry tomatoes
  • 1 cup pitted mixed olives
  • Fresh basil leaves
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Pinch of salt
  • Garlic Mushrooms: 10 oz cremini or button mushrooms, halved
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • Roasted Red Pepper Dip (Romesco-Inspired): 1 jar (12 oz) roasted red peppers, drained
  • 1/3 cup toasted almonds
  • 1 small tomato, cored and chopped
  • 1 garlic clove
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Crispy Chickpeas: 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt
  • To Serve: Crusty bread or toasted baguette slices
  • Crackers or grilled flatbread
  • Cucumber slices and carrot sticks
  • Lemon wedges
  • Fresh herbs (parsley, cilantro, or basil)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
  2. Roast the potatoes: Toss potatoes with olive oil, smoked paprika, garlic powder, chili flakes, salt, and pepper. Spread on a sheet and roast 25–30 minutes, flipping once, until crisp and golden.
  3. Crisp the chickpeas: Pat chickpeas dry. Toss with oil, smoked paprika, cumin, and salt. Spread on the second sheet and roast 20–25 minutes, shaking the pan halfway through, until crunchy.
  4. Make the hummus: In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil. Stream in cold water until smooth and creamy. Adjust salt and lemon to taste.
  5. Blend the red pepper dip: Combine roasted red peppers, almonds, tomato, garlic, vinegar, olive oil, smoked paprika, and salt. Blend until mostly smooth with a bit of texture.
  6. Sauté the mushrooms: Heat olive oil in a skillet over medium-high. Add mushrooms and cook without stirring for 2 minutes to sear. Add garlic, season with salt and pepper, and cook 3–4 minutes more. Finish with parsley.
  7. Assemble tomato-olive skewers: Thread cherry tomatoes, olives, and basil onto toothpicks. Drizzle with olive oil and balsamic, and sprinkle with a pinch of salt.
  8. Prep fresh elements: Slice cucumber and carrots. Toast bread or warm flatbread until lightly crisp.
  9. Plate the platter: Spread hummus into a shallow bowl, drizzle with olive oil, and dust with paprika. Spoon red pepper dip into another bowl. Arrange potatoes, mushrooms, crispy chickpeas, skewers, bread, crackers, and fresh veg around the dips. Tuck in lemon wedges and scatter herbs on top.
  10. Serve: Enjoy warm elements right away. Encourage mixing and matching—everything pairs well across the board.