Moroccan Tent Appetizer Platter (Printable)

A vivid Moroccan-inspired appetizer with fresh vegetables, spiced dips, and warm flatbreads arranged for festive appeal.

# Ingredient List:

→ 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

# Directions:

01 - Prepare all vegetables as described and arrange them in pointed, triangular groupings on a large serving platter to simulate a tent canopy, alternating colors for visual appeal.
02 - Lightly warm pita breads or msemen in a dry skillet or oven for 2 to 3 minutes. Cut into triangles and fan them out at the base of the vegetable tent arrangement.
03 - Spoon hummus, muhammara, and baba ganoush into small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Position the dips centrally at the base of the tent display.
04 - Scatter pitted green and black olives over the arrangement. Finish by sprinkling chopped cilantro or parsley for a festive accent.
05 - Serve immediately, inviting guests to dip and combine flavors as desired.

# Expert Tips:

01 -
  • The whole platter comes together in under an hour with zero actual cooking stress.
  • Every vegetable stays crisp and fresh because you're not fussing over heat.
  • Your guests become the stars as they mix and match dips with whatever speaks to them.
02 -
  • The platter stays fresh for about two hours before vegetables begin to soften, so build it no more than an hour before guests arrive.
  • If your dips taste a bit flat, a squeeze of fresh lemon juice wakes them up instantly and adds a brightness that makes people taste the spices more clearly.
03 -
  • Arrange your vegetables the night before and keep them covered in the fridge; they'll stay crisp and you'll have less to think about when guests arrive.
  • Warm your dip bowls slightly before filling them so the spices bloom more noticeably and the whole platter feels intentional rather than assembled.
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