Colorful platter with hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, nuts, and flatbreads ideal for brunch gatherings.
# What You Need:
→ Dips
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 4 tablespoons tahini, divided
03 - 5 tablespoons fresh lemon juice, divided
04 - 3 cloves garlic, minced
05 - 1 teaspoon salt, divided
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 3 tablespoons olive oil, divided
11 - 1 cup store-bought roasted red pepper dip
→ Fresh Vegetables
12 - 1 large cucumber, sliced into rounds
13 - 1 cup cherry tomatoes, halved
14 - 1 large bell pepper, sliced into strips
→ Add-Ons
15 - 1 cup assorted olives (kalamata, green)
16 - 1 cup feta cheese, crumbled
17 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
18 - 4 cups assorted pita and flatbreads (whole wheat, rosemary), cut into triangles or strips
→ Finishing Touches
19 - 2 tablespoons olive oil for drizzling
20 - Fresh oregano and parsley for garnish
# How to Make It:
01 - Combine drained chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 minced garlic cloves, and 1/2 teaspoon salt in a food processor. Blend until smooth, adding water gradually to achieve desired consistency.
02 - Mix Greek yogurt with grated and well-drained cucumber, 1 minced garlic clove, 1 tablespoon olive oil, fresh dill, and salt to taste. Refrigerate for at least 1 hour before serving.
03 - Preheat oven to 400°F. Place whole eggplant on baking sheet and roast for 30 to 35 minutes until completely soft. Allow to cool slightly before handling.
04 - Scoop roasted eggplant flesh into food processor. Add 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste. Blend until creamy and smooth.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins for easy serving.
06 - Position prepared dips strategically on a large serving board or platter, spacing them evenly to allow room for additional components.
07 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
08 - Scatter assorted olives and crumbled feta cheese across the board in distributed sections.
09 - Fill additional board sections with mixed nuts to provide textural contrast and crunch.
10 - Position pita and flatbread pieces around the platter perimeter for convenient dipping access.
11 - Drizzle assembled board with 2 tablespoons olive oil and garnish generously with fresh oregano and parsley. Serve immediately and encourage guests to create custom flavor combinations.
