Mediterranean Brunch Board with Dips (Print Version)

A colorful, shareable platter featuring hummus, baba ganoush, tzatziki, crisp vegetables, olives, feta, and fresh flatbreads.

# What You’ll Need:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - ½ teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 tablespoon fresh dill
09 - 1 tablespoon olive oil
10 - 1 medium eggplant
11 - 2 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 cup roasted red pepper dip

→ Fresh Vegetables

14 - 1 large cucumber, sliced into rounds
15 - 1 cup cherry tomatoes, halved
16 - 1 large bell pepper, sliced into strips

→ Add-Ons

17 - 1 cup assorted olives (kalamata, green)
18 - 1 cup feta cheese, crumbled
19 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads

20 - 8 pita breads or flatbreads, cut into triangles or strips

→ Finishing Touches

21 - 2 tablespoons olive oil
22 - Fresh herbs for garnish (oregano, parsley)

# Step-by-Step:

01 - Blend drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor until smooth. Add water gradually to achieve desired consistency.
02 - Combine Greek yogurt with grated cucumber (squeezed dry), minced garlic, olive oil, and fresh dill. Season with salt to taste and refrigerate for at least 1 hour.
03 - Roast eggplant at 400°F for 30-35 minutes until tender. Scoop flesh and blend with tahini, olive oil, lemon juice, and salt until creamy.
04 - Spoon all prepared dips into separate bowls or ramekins for individual presentation.
05 - Position the dip bowls on a large serving board or platter as the centerpiece.
06 - Arrange sliced cucumber, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Distribute olives and crumbled feta cheese across the board in decorative clusters.
08 - Fill small sections with mixed nuts to provide textural contrast and visual appeal.
09 - Place pita and flatbread pieces around the platter perimeter for convenient dipping.
10 - Drizzle assembled platter with olive oil and garnish generously with fresh herbs. Serve immediately and encourage guests to combine flavors.

# Expert Tips:

01 -
  • It looks like you spent all morning cooking, but half of it happens while the oven does the work.
  • Everyone gets to build their own bites, so picky eaters and adventurous snackers both leave happy.
  • Leftovers turn into quick lunches for days, and the dips only get better as they sit.
02 -
  • If you don't squeeze the grated cucumber dry, your tzatziki will turn into a watery mess within an hour.
  • Roasting the eggplant until it practically collapses is what gives baba ganoush that smoky depth, so don't pull it out too early.
03 -
  • Run an ice cube over the surface of your hummus before drizzling olive oil on top to create a smooth, glossy finish.
  • Char the eggplant directly over a gas flame if you want even more smokiness in your baba ganoush.
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