Moroccan Tent Appetizer Platter (Printable)

A vibrant platter featuring fresh veggies, spiced dips, and warm flatbreads arranged in a festive 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 & 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

# Step-by-Step:

01 - Slice and arrange cucumber, bell peppers, carrots, cherry tomatoes, red onion, and radishes into pointed, triangular groupings on a large serving platter, alternating colors to create a tent-like canopy.
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 serving bowls, then sprinkle evenly with ground cumin, smoked paprika, and toasted sesame seeds. Position the bowls at the center base of the platter.
04 - Decorate the arrangement with pitted green and black olives and sprinkle chopped fresh cilantro or parsley over the top to enhance color and flavor.
05 - Present immediately, inviting guests to dip and combine as desired for a festive and interactive experience.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just spent your time being intentional with how things are arranged.
  • Every guest can build exactly what they want—no one leaves thinking they got stuck with the vegetable nobody likes.
  • The spiced dips are where the real flavor story happens, warming and deepening as they sit.
02 -
  • Cut your vegetables no more than an hour before serving, or they'll start to wilt and the arrangement loses its sharp, just-picked beauty.
  • If your dips are cold from the fridge, they'll taste flat—let them come to room temperature or warm them gently, because temperature changes flavor in ways most people don't expect.
03 -
  • Slightly warm dips make an enormous difference—they open up and taste more complex, like they're telling you a story you hadn't heard before.
  • If you're making this ahead, assemble the vegetables and dips separately, then build the tent 20 minutes before guests arrive so the colors stay bright and the crunch stays real.
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