• 1. On a large platter, spread the muhammara and hummus in a circle. Add the tzatziki to a small bowl and place on the platter. Add the tabbouleh. In a small bowl, toss together the feta cubes, sun-dried tomatoes and their oil. Arrange the roasted carrots (recipe below), roasted red peppers, olives, grape leaves, radishes, and artichokes around the dips. Scatter the feta and tomatoes around the platter. Drizzle the muhammara and hummus with olive oil and sprinkle with toasted seeds. Serve with pita or naan. 

Roasted Carrots

• 1. Pre-heat the oven to 400 degrees F.

  2. On a baking sheet, toss together the carrots, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes or until lightly charred and tender. Remove and toss with chopped dill. Serve warm or at room temperature.