Moroccan Tent Appetizer Platter (Printable Version)

A colorful Moroccan-inspired spread with fresh veggies, flavorful dips, and toasted flatbreads for sharing.

# 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 - 0.5 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 - 0.25 cup pitted green olives
13 - 0.25 cup pitted black olives
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 tablespoon toasted sesame seeds
16 - 0.5 teaspoon ground cumin
17 - 0.5 teaspoon smoked paprika

# How-To Steps:

01 - Prepare all vegetables as described and arrange in pointed, triangular groupings on a large serving platter to mimic 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, then cut into triangles and fan them out at the base of the vegetable arrangement.
03 - Spoon hummus, muhammara, and baba ganoush into small bowls. Sprinkle cumin, smoked paprika, and toasted sesame seeds on top and place the dips at the center base of the tent-like display.
04 - Garnish the platter with green and black olives, then sprinkle chopped cilantro or parsley evenly for a festive touch.
05 - Present immediately, allowing guests to dip and combine flavors as desired.

# Expert Advice:

01 -
  • It looks like you spent hours arranging it, but it takes less time than a grocery run.
  • Every guest finds something they love because you're serving vegetables, bread, and dips in their favorite combination.
  • It's the kind of platter that makes people say yes to more vegetables without thinking about it.
02 -
  • Don't cut vegetables more than an hour before serving unless you want them to sweat and lose their crisp—they'll taste fine but look sad.
  • If your dips are cold straight from the fridge, they're harder to scoop; letting them sit out for fifteen minutes makes a real difference in how people interact with them.
03 -
  • Arrange everything the night before except the fresh herbs, then add cilantro or parsley just before guests arrive so it stays bright and fragrant.
  • If you're taking this somewhere, keep the dips in a separate container and assemble everything right before serving—the platter travels better that way, and you'll have more control over how it looks when it matters.
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