Gluten-Free Mezze Board with Hummus and Quinoa Tabbouleh

A Middle Eastern mezze board built around homemade hummus and quinoa tabbouleh, with labneh drizzled in olive oil and za'atar, marinated olives, feta, crisp vegetables, stuffed grape leaves and seed crackers for scooping.

Prep: 45 min Cook: 15 min Total: 60 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 1h (45 min prep, 15 min cook). It uses 19 ingredients — including chickpeas, tahini, lemon juice — and walks through 6 steps. Updated October 24, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Mezze Board with Hummus and Quinoa Tabbouleh: When preparing this party and appetizers recipe, store-bought mezze often includes tabbouleh made with a grain containing gluten, falafel dusted with flour and pita. Keep every dip spoon separate and keep any pita on its own plate, far from the board.

Gluten-Free Notes for Mezze Board with Hummus and Quinoa Tabbouleh: Hummus, labneh, olives, vegetables and quinoa tabbouleh are naturally free of gluten when made at home. Use chickpeas, tahini, labneh, za'atar, feta, dolmas and crackers labeled gluten-free; some za'atar blends and dolmas include ingredients of uncertain origin.

Scale Recipe:

servings

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Instructions

1 Blend the chickpeas, tahini, 1/4 cup lemon juice, garlic, 1/2 tsp salt and 2 tbsp olive oil, adding the reserved chickpea liquid until very smooth and fluffy, 2-3 minutes.
2 Cook the quinoa in 1 cup water, covered, for 15 minutes. Spread out to cool completely.
3 Toss the cooled quinoa with the parsley, mint, tomatoes, 2 tbsp lemon juice, 3 tbsp olive oil and the remaining salt to make the tabbouleh.
4 Spoon the labneh into a shallow bowl, swirl the top, drizzle with olive oil and sprinkle with za'atar.
5 Arrange the hummus, tabbouleh and labneh in bowls on a large board. Fill the gaps with olives, feta, cucumber, peppers, radishes and dolmas.
6 Set the crackers on a separate plate beside the board, and drizzle the hummus with the remaining olive oil.

Tips & Notes

Use quinoa for the tabbouleh. Traditional tabbouleh uses a cracked grain that contains gluten, and quinoa gives the same fresh, herby texture.
Blend the hummus for a full 2-3 minutes. The extra time is what makes it light and creamy instead of grainy.
Serve crackers on their own plate beside the mezze board. If guests bring pita, it stays off the board and away from the dips.

Common questions

What cross-contamination risk is specific to Mezze Board with Hummus and Quinoa Tabbouleh?

Check chickpeas, drained, 1/4 cup liquid reserved, tahini, lemon juice, plus 2 tbsp for the tabbouleh before they go into Mezze Board with Hummus and Quinoa Tabbouleh. Store-bought mezze often includes tabbouleh made with a grain containing gluten, falafel dusted with flour and pita. Keep every dip spoon separate and keep any pita on its own plate, far from the board.

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