Eid Mezze Platter: Hard-Boiled Eggs with Beet Hummus and Za'atar

Name: Eid Mezze Platter: Hard-Boiled Eggs with Beet Hummus and Za'atar
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 12 whole large eggs; 8 oz (225 g) roasted beets, fresh or canned, drained, patted dry, roughly chopped; 15 oz (425 g) canned chickpeas, drained and rinsed, drained and rinsed well; 3 tbsp (45 g) tahini (sesame paste); 2 whole garlic cloves, peeled, minced; 3 tbsp (45 ml) fresh lemon juice; 2 tbsp (30 ml) ice-cold water; ¾ tsp (3 g) ground cumin; to taste fine sea salt; to taste freshly ground black pepper; ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp (15 g) za'atar spice blend; ½ cup (20 g) fresh flat-leaf parsley, leaves, loosely packed, chopped; ¼ cup (10 g) fresh mint leaves, torn (optional); ½ cup (80 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern mezze platter celebrating Eid, featuring creamy beet hummus infused with tahini and garlic, topped with perfectly boiled eggs, crispy za'atar oil drizzle, and fresh herbs. The earthy sweetness of roasted beets pairs beautifully with the richness of eggs and the spiced warmth of za'atar, creating an elegant vegetarian centerpiece for holiday gatherings.

Prep: 25 min
Cook: 20 min
Wait: 10 min
Total: 55 min
Makes: 1 mezze platter (serves 6 as part of spread)

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Ingredients

6 servings

For the eggs
12 whole large eggs
For the hummus
8 oz (225 g) roasted beets, fresh or canned, drained, patted dry, roughly chopped
15 oz (425 g) canned chickpeas, drained and rinsed, drained and rinsed well
3 tbsp (45 g) tahini (sesame paste)
2 whole garlic cloves, peeled, minced
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) ice-cold water
¾ tsp (3 g) ground cumin
to taste fine sea salt
to taste freshly ground black pepper
For the platter
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp (15 g) za'atar spice blend
For garnish
½ cup (20 g) fresh flat-leaf parsley, leaves, loosely packed, chopped
¼ cup (10 g) fresh mint leaves, torn (optional)
½ cup (80 g) pomegranate seeds (arils) (optional)

Equipment (8)

Large pot with lid
Bowl of ice water
Fine-mesh strainer
Food processor
Wooden spoon
Small bowl
Serving platter (12-inch or larger)
Sharp knife

Steps

Before you start

Bring eggs to room temperature (about 30 minutes) for even cooking and easier peeling
Have all ingredients prepped and measured before starting
If using roasted beets from a can or jar, drain them thoroughly and pat dry

1
Boil eggs
- Fill a large pot with enough cold water to cover the eggs by 1 inch.
- Gently place the eggs in the water and bring to a rolling boil over high heat.
- Once boiling, cover, remove from heat, and let sit for 12 minutes for large eggs with slightly soft yolks, or 13 minutes for fully firm yolks.
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Ready when: The timer finishes; whites are set and yolks are cooked to your preference
Tip: Starting with cold water and covering helps the eggs cook evenly and makes the yolk center less likely to have a gray-green ring.
2
Ice bath for eggs
- Carefully transfer the eggs to a bowl of ice water and let them cool completely for about 8–10 minutes.
- This stops the cooking and makes peeling easier.
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Ready when: Eggs are cool enough to handle comfortably
Tip: Ice-cold water is essential—it prevents the gray-green ring around the yolk from continuing to develop.
3
Peel and halve eggs
- Gently roll each cooled egg against a hard surface to crack the shell all over, then peel under cool running water, starting from the wider end where the air pocket is.
- Pat dry with a clean kitchen towel.
- Slice each egg in half lengthwise and arrange, cut-side up, on a large serving platter.
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Ready when: All eggs are peeled, halved, and arranged on the platter
Tip: Peeling under cool running water helps separate the membrane from the white, giving you a smoother result.
4
Make beet hummus
- In a food processor, combine the drained roasted beets, rinsed chickpeas, tahini, minced garlic, and lemon juice.
- Pulse until roughly combined, then process for 1–2 minutes, scraping down the sides as needed.
- With the processor running, slowly drizzle in the ice-cold water until the hummus reaches a smooth, creamy consistency with a spreadable texture.
- Add cumin, salt, and black pepper to taste.
- Process for another 30 seconds until well incorporated.
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Ready when: Hummus is smooth, creamy, and spreadable, with the texture of soft peanut butter
Tip: Add water gradually—you can always add more, but you cannot remove it. The hummus will continue to thicken slightly as it sits, so err slightly toward creamy when tasting.
5
Assemble the platter
- Spoon or spread the beet hummus into the center of the platter, filling the space between and around the halved eggs.
- Create a shallow well or spread it slightly mounded.
- Drizzle the extra-virgin olive oil generously over the hummus and around the eggs.
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Ready when: Hummus is evenly spread and glistening with olive oil
Tip: A thin stream of good-quality olive oil not only tastes better but also looks more elegant and festive on the platter.
6
Season with za'atar and garnish
- Sprinkle the za'atar spice blend evenly over the hummus and around the egg halves.
- Scatter the chopped parsley over the top, and add torn mint and pomegranate seeds if using.
- These bright garnishes add color, freshness, and celebration to the dish.
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Ready when: Platter is fully garnished and ready to serve
Tip: Sprinkle za'atar just before serving to keep it vibrant and aromatic; if it sits too long in the oil, it can darken and lose its bright flavor.

Good to know

Tips

For the most vibrant beet hummus, use fresh roasted beets if you have the time (about 45 minutes to roast and cool), as they have deeper flavor than canned. Canned beets work perfectly well and save time.
If the hummus is too thick after blending, add water one tablespoon at a time; if too thin, add a little more tahini. The texture should be spreadable but still hold its shape.
This platter is naturally vegan if you omit the eggs and use it as a dip for pita, vegetables, or crackers—just top with the oil, za'atar, and herbs.
Make this platter a few hours ahead and cover it loosely with plastic wrap in the refrigerator, but add the fresh herbs and pomegranate seeds right before serving so they stay bright and fresh.

Make ahead

The beet hummus can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Eggs can be boiled and peeled up to 1 day ahead. Assemble the platter no more than 1–2 hours before serving to keep the eggs fresh and the garnish crisp; if making earlier, add the oil, za'atar, and fresh herbs just before serving.

Storage & reheating

Store any leftover hummus in an airtight container in the refrigerator for up to 3 days. Leftover eggs keep refrigerated in a sealed container for up to 4 days. Do not freeze the assembled platter, but the hummus can be frozen in an airtight container for up to 1 month (thaw in the refrigerator and stir to recombine). Reheat hummus gently in a microwave (20–30 seconds) if desired, or serve chilled.

Substitutions

roasted beets, fresh or canned → Roasted red bell peppers (8 oz / 225 g). Use roasted red peppers for a sweeter, milder hummus with a lovely coral hue. Drain well and reduce the lemon juice slightly as peppers are more watery.
tahini (sesame paste) → Roasted sunflower seed butter (3 tbsp / 45 g). A nut-free alternative that provides similar creaminess. The flavor will be slightly nuttier and less traditional, but still delicious.
za'atar spice blend → Equal parts ground sumac, dried oregano, and sesame seeds (2 tbsp / 15 g total). If you don't have pre-made za'atar, combine these three components. Adjust to taste—sumac provides tanginess, oregano adds warmth, and sesame seeds give texture.
pomegranate seeds (arils) → Toasted pine nuts (2 oz / 60 g) or chopped roasted pistachios. For a nuttier garnish with crunch. Toast lightly before sprinkling to enhance their flavor.