Moroccan Tent Appetizer Platter (Printable)

Discover a colorful platter of spiced dips, fresh veggies, and warm flatbreads artfully arranged in a tent style.

# 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 and 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 all vegetables as described and arrange them in pointed, triangular groupings on a large serving platter to mimic a tent canopy, alternating colors for an appealing presentation.
02 - Warm pita breads or msemen lightly in a dry skillet or oven for 2-3 minutes, then cut into triangles. Fan them out at the base of the vegetable arrangement.
03 - Spoon hummus, muhammara, and baba ganoush into small bowls. Sprinkle with ground cumin, smoked paprika, and toasted sesame seeds. Position the dips at the center base of the tent display.
04 - Garnish the platter with pitted green and black olives, then sprinkle chopped cilantro or parsley evenly for a festive finish.
05 - Serve immediately, allowing guests to dip and combine ingredients as desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in 35 minutes with zero baking skills required.
  • Your guests will actually eat vegetables because they're arranged like edible art, not duty.
  • The tent shape gives people permission to play with their food, which somehow makes everything taste better.
02 -
  • Arrange your platter no more than 30 minutes before serving or vegetables will start to weep water and lose their crispness—timing matters as much as technique.
  • If store-bought dips seem thin, drain them gently in a fine mesh strainer for 10 minutes to concentrate their flavor and make them feel more intentional.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes right before serving—the warmth releases their nutty aroma and they taste completely different than raw.
  • If you're making dips from scratch, a squeeze of lemon juice and a whisper of garlic will make store-bought versions taste like you've been at it for hours.
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