Mediterranean Brunch Board with Dips

The smell of charred eggplant skin hitting the air always takes me straight back to a lazy Sunday afternoon when I decided to stop ordering takeout and actually learn what baba ganoush was supposed to taste like. I burned the first eggplant because I wandered off to fold laundry, but the second one came out perfect, smoky and soft. That same morning, I draped cucumbers and tomatoes across a wooden board I'd bought at a thrift store, spooned out dips I'd never made before, and called it brunch. My kitchen smelled like garlic and lemon for two days, and I didn't mind one bit.

I made this board the first time my neighbor came over with her kids, and I panicked because I had no idea what eight-year-olds ate. Turns out, they loved dunking pita into hummus and stealing olives when they thought I wasn't looking. One of them asked if the eggplant dip was chocolate mousse, which still makes me laugh. It became my go-to whenever I wanted people to feel welcome without the pressure of a sit-down meal.

Ingredients

• Chickpeas: The backbone of hummus, and if you save the liquid from the can, you can whip it into aquafaba for another recipe.
• Tahini: This sesame paste brings nuttiness and body to both hummus and baba ganoush, so buy a good jar and keep it in the fridge.
• Eggplant: Roasting it until the skin blisters and the inside collapses is what gives baba ganoush that deep, smoky flavor you can't fake.
• Greek yogurt: Thick and tangy, it holds the tzatziki together and keeps it from turning into soup when the cucumber releases moisture.
• Cucumber: Grate it, squeeze it dry in a towel, then squeeze again because any extra water will ruin your tzatziki.
• Feta cheese: Crumbly, salty, and sharp, it adds little bursts of flavor when you bite into it alongside creamy dips.
• Olives: Use a mix of kalamata and green for color and varying levels of brine and bitterness.
• Mixed nuts: Almonds, walnuts, and pistachios add crunch and fill in gaps on the board without much effort.
• Pita and flatbreads: Toast them lightly if they're soft, or leave them as is for a chewy contrast to crisp vegetables.
• Olive oil: A final drizzle right before serving makes everything glisten and ties the flavors together.
• Fresh herbs: Parsley, oregano, or dill scattered on top make the board look alive and smell like a garden.

Instructions

Blend the hummus:

Toss the chickpeas, tahini, lemon juice, garlic, and salt into a food processor and let it run until the mixture is smooth and pale. Add water a tablespoon at a time until it's creamy enough to swipe with a piece of pita.

Mix the tzatziki:

Stir together the yogurt, grated cucumber, garlic, olive oil, dill, and salt in a bowl, then cover and chill for at least an hour so the flavors can settle in. The waiting is annoying, but it's worth it.

Roast the eggplant:

Prick the eggplant with a fork, set it on a baking sheet, and roast at 400°F until the skin wrinkles and the flesh goes soft and collapsed. Let it cool, scoop out the insides, and blend with tahini, olive oil, lemon juice, and salt until it's creamy and slightly chunky.

Spoon the dips into bowls:

Use small bowls or ramekins so each dip has its own spot and doesn't bleed into the others. This also makes it easier for people to reach without knocking things over.

Arrange the dips on the board:

Place the bowls on your platter first, spacing them out so there's room to fill in around them with vegetables and extras.

Add the fresh vegetables:

Tuck cucumber rounds, cherry tomato halves, and bell pepper strips into the gaps around the dips, keeping colors spread out for balance.

Scatter olives and feta:

Drop them in little clusters across the board so every section has something salty and tangy to grab.

Fill in with nuts:

Pour mixed nuts into any remaining empty spots, using them to create texture contrast and fill awkward corners.

Arrange the breads:

Fan out pita triangles and flatbread strips around the edges and in between the dips, making them easy to pick up without reaching over everything else.

Drizzle and garnish:

Finish with a generous drizzle of olive oil over the dips and a handful of fresh herbs scattered across the whole board. This is the moment it goes from ingredients to something you want to photograph.

Serve and enjoy:

Set the board in the middle of the table and let everyone dig in, mixing dips, stacking bites, and creating their own combinations.

Pin it

One evening, I set this board out for a group of friends who were supposed to stay for an hour but ended up talking until midnight. We kept going back for more, dragging pita through the last smears of hummus and popping olives while we laughed about nothing important. That's when I realized this wasn't just a recipe, it was an excuse to keep people at the table a little longer.

Making It Your Own

You can swap in any dip you love or have leftover in the fridge, like muhammara or whipped feta. I've added marinated artichokes, sun-dried tomatoes, and even pickled turnips when I wanted more tang. The board is just a framework, so if you hate olives or love radishes, build it around what makes you happy.

Timing and Prep

I almost always make the dips the night before, which saves me from rushing around while guests are arriving. The tzatziki needs that resting time anyway, and the hummus and baba ganoush taste even better after a night in the fridge. The morning of, all you have to do is chop vegetables, arrange everything, and feel like a genius.

Serving and Storing

This board is meant to be eaten fresh, but if you have leftovers, store the dips separately in airtight containers and keep the vegetables in the crisper drawer. The dips will last up to five days, and you can use them for quick lunches with crackers or stuffed into wraps.

• Warm the pita slightly before serving if it's been sitting out and feels dry.
• Add a small dish of honey or fig jam for a sweet contrast that surprises people.
• Use a mix of colors and textures on the board so every corner feels abundant and inviting.

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This board has become my favorite way to welcome people into my kitchen without the stress of timing six different dishes. Set it out, step back, and let everyone create their own perfect bite.

Recipe FAQs

→ Can I prepare the dips in advance?

Absolutely. All four dips can be made up to 2 days ahead and stored in airtight containers in the refrigerator. In fact, the flavors often improve after resting overnight.

→ What else can I add to the board?

Consider adding marinated artichokes, sun-dried tomatoes, roasted red peppers, fresh grapes, or dolmas. Hard-boiled eggs, sliced prosciutto, or grilled shrimp also work beautifully for a more substantial spread.

→ How do I keep the flatbreads warm?

Wrap the bread pieces in foil and place them in a 200°F (95°C) oven for 10-15 minutes before serving. You can also serve them at room temperature, which is perfectly traditional.

→ Is this board suitable for vegan guests?

Simply omit the feta cheese or substitute it with a vegan alternative. Ensure your tzatziki uses plant-based yogurt, and skip any honey if included. The remaining dips and vegetables are naturally vegan-friendly.

→ What beverages pair well?

Crisp white wines like Sauvignon Blanc or Assyrtiko complement the Mediterranean flavors beautifully. For non-alcoholic options, try sparkling water with lemon, fresh mint tea, or pomegranate juice.