Save Last Sunday, my neighbor dropped by unexpectedly with a basket of vegetables from her garden. Within ten minutes, we were spreading hummus on crackers and laughing over coffee, and I realized the best brunches happen when you let go of perfection and just put everything beautiful on one board.
I once made this for my book club, and we spent two hours grazing and talking so long that the wine ran dry before anyone noticed we never actually cooked a proper meal. The board just kept replenishing itself like magic.
Ingredients
- 1 cup hummus: The creamy anchor of your board, whether you whirl it yourself or grab your favorite tub from the store
- 1 cup tzatziki sauce: Cool and refreshing, this bright dip cuts through the richer elements and wakes up your palate
- 1 cup baba ganoush: The smoky, silky secret that makes people pause and ask whats in this incredible dip
- 1 cup roasted red pepper dip: Adds a sweet, vibrant punch and gorgeous color contrast against the creamy white spreads
- 1 large cucumber: Slice into rounds because they scoop dips perfectly and add satisfying crunch
- 1 cup cherry tomatoes: Halved so they burst in your mouth, bringing pops of acidity and juice
- 1 large bell pepper: Cut into strips for easy dipping and a fresh, grassy sweetness
- 1 cup assorted olives: Kalamata, green, or whatever briny beauties you love, they add that essential Mediterranean tang
- 1 cup feta cheese: Crumble generously because the salty creaminess ties everything together
- 1 cup mixed nuts: Almonds, walnuts, or pistachios scattered throughout for unexpected crunch
- 1 cup assorted pita breads and flatbreads: Cut into triangles or strips, these are your edible utensils
- 2 tablespoons olive oil: A final drizzle over everything makes the board glisten and taste luxurious
- Fresh herbs: Oregano, parsley, or dill scattered generously for color and brightness
Instructions
- Blend the hummus:
- Combine drained chickpeas, tahini, lemon juice, garlic, and salt in your food processor until impossibly smooth. Add water one spoonful at a time until it reaches that perfect, dippable consistency.
- Mix the tzatziki:
- Stir Greek yogurt with grated and well squeezed cucumber, minced garlic, olive oil, fresh dill, and salt. Let it rest in the fridge for at least an hour so the flavors can really get to know each other.
- Roast your eggplant:
- Cook the whole eggplant at 400 degrees for 30 to 35 minutes until the skin is charred and the flesh collapses. Scoop out the insides and blend with tahini, olive oil, lemon juice, and salt until you have a smoky, luscious cream.
- Find your vessels:
- Spoon each dip into its own small bowl or ramekin because nobody wants dip contamination on their brunch board.
- Build the foundation:
- Arrange your dip bowls across a large serving board or platter, leaving plenty of room between them for all the beautiful toppings.
- Add the fresh elements:
- Neatly place cucumber rounds, halved cherry tomatoes, and bell pepper strips in colorful clusters around your dips.
- Scatter the salty bits:
- Drop olives and crumbled feta across the empty spaces, letting them fall naturally like confetti.
- Layer in texture:
- Fill the gaps with mixed nuts so every bite has something crunchy to discover.
- Arrange the breads:
- Fan pita triangles and flatbread strips around the edges so theyre easy to grab without reaching across the whole platter.
- Finish with flourish:
- Drizzle everything generously with olive oil and scatter fresh herbs like youre decorating a cake.
- Let the grazing begin:
- Set it out immediately and watch your guests create their own perfect combinations.
Save My sister took one bite of the baba ganoush and immediately asked for the recipe, then proceeded to eat nothing but eggplant dip and crackers for the rest of the afternoon. Sometimes the simplest pleasures are the ones that stick with you longest.
Building Your Board
Start with your biggest serving platter or even a wooden cutting board. Place the dips first since theyre heaviest, then tuck vegetables and breads into the spaces. Let it look abundant rather than perfectly arranged.
Make-Ahead Strategy
All three dips actually taste better after resting overnight. Prepare them on Friday for a Saturday brunch, then simply arrange the fresh vegetables and bread right before serving.
Dietary Swaps
Gluten free guests can use cucumber rounds and bell pepper strips as their dipping vessels instead of pita. For a fully vegan board, skip the feta or use a plant based crumble, and make sure your store bought dips are dairy free.
- Keep some whole vegetables intact for visual height and drama
- Set out small forks or toothpicks so guests dont have to use their fingers
- Refill empty spots as the party goes on to keep the board looking generous
Save The best part about this brunch board is how it brings people together, hovering and mixing and matching flavors like theyre discovering something new together.
Recipe FAQs
- → Can I prepare the dips ahead of time?
Absolutely. The hummus, baba ganoush, and tzatziki actually develop better flavors when made 1-2 days in advance. Store them in airtight containers in the refrigerator and give them a good stir before serving.
- → What vegetables work best on this board?
Cucumber, cherry tomatoes, and bell peppers are classic choices. You can also add carrot sticks, radishes, sliced radishes, or blanched green beans for variety and color.
- → How do I keep the flatbreads warm for serving?
Wrap the cut flatbreads and pita in foil and warm them in a 350°F oven for about 5-10 minutes right before serving. Alternatively, you can serve them at room temperature—they're still delicious.
- → Is this suitable for vegan guests?
Simply omit the feta cheese or substitute it with a vegan feta alternative. Ensure your store-bought pita breads and dips are dairy-free, or make them from scratch using plant-based ingredients.
- → What protein options can I add?
Consider adding hard-boiled eggs, grilled chicken strips, or falafel balls. Marinated artichokes and sun-dried tomatoes also add substance and complement the Mediterranean flavors beautifully.
- → How much should I make for a crowd?
This recipe serves 6 as part of a brunch spread. For larger gatherings, plan on about 1/2 cup of dip per person and multiply the vegetables, breads, and toppings accordingly.