Giant Hummus Mezze Traybake
This one is proper showstopper territory. We made it for a dinner party and everyone thought we'd been cooking all day, but honestly it's way more straightforward than it looks. You've got smoky Baharat-roasted veg layered over crispy tortillas with hummus, tapenade, artichoke hearts and sun-dried tomatoes all bubbling away together in the oven. It's got this incredible mix of textures, crispy edges, creamy hummus, soft roasted veg, and bold Mediterranean flavours in every bite. If you want something that looks impressive and tastes even better, make this tonight.
Before You Start
- Preheat oven to 200°C
- 2x large baking trays, 1 oiled
- Baking paper
Ingredients
- 3 tbsp Baharat (Turkish spice mix)
- 1 tbsp olive oil - plus extra for greasing the tray
- 1 cup basmati rice cooked
- 2 red bell peppers
- 1 large courgette
- 1 aubergine finely chopped
- 1 red onion
- 10 tortilla wraps
- sun-dried tomatoes
- artichoke hearts
- hummus
- tapenade
- Baba ganoush
Method
Roast the veg
- Put the peppers, courgette, aubergine and onion on a baking tray, drizzle with oil and the Baharat and mix well
- Spread it evenly across the tray and roast for 30 minutes
Build the traybake
- Oil another tray, and place 8 of the tortilla wraps over it, trying to avoid any gaps
- Layer on the roasted veggies and rice, then dot around the sun-dried tomatoes, artichoke hearts, hummus, tapenade, hot sauce and baba ghanoush
- Repeat for a second layer
Final layering
- Place the remaining two tortilla wraps over the middle, then fold the other tortillas until the traybake is fully wrapped
- Put a sheet of baking paper over the top and another baking tray to help keep it in place
- Bake for 30 minutes or until it starts to go golden brown
Time to serve
- Remove from the oven, slice, and serve to your lucky party guests
Tips & Variations
- Make it your own: We love loading this up with whatever roasted veg needs using up. Butternut squash, sweet potato or cherry tomatoes all work brilliantly alongside the peppers and aubergine.
- Go heavy on the hummus: Seriously, don't be shy with it. The hummus melts into the warm veg and becomes this incredible creamy sauce. Henry always adds an extra big dollop right before serving.
- Crispy base tip: Make sure your bottom tray is well oiled before you lay the tortillas down. That's what gets you that golden, crispy base rather than a soggy one. Trust us on this one.
Why This Works
The trick is the tortilla base. It crisps up underneath all those toppings and gives you this almost pizza-like bottom layer that holds everything together and adds a brilliant crunch. The Baharat is doing a lot of heavy lifting too, it brings this warm, slightly smoky depth to the veg that makes the whole tray taste like it's been cooked low and slow. Don't skip it.