Mediterranean Brunch Board with Dips (Print Version)

Colorful platter with hummus, baba ganoush, tzatziki, vegetables, olives, feta, nuts, and flatbreads for sharing.

# 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 - 1/2 teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil
11 - 1 cup 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

→ Proteins and Cheese

15 - 1 cup assorted olives (kalamata, green, or mixed)
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads and Finishing

18 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips
19 - 2 tablespoons extra virgin olive oil
20 - Fresh herbs for garnish (oregano, parsley, or dill)

# Steps to Follow:

01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth, adding water gradually until desired consistency is reached. Transfer to a serving bowl.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour before serving.
03 - Preheat oven to 400°F. Place whole eggplant on a baking sheet and roast for 30 to 35 minutes until skin is collapsed and flesh is soft. Remove from oven and allow to cool slightly.
04 - Scoop softened eggplant flesh into a food processor. Add tahini, olive oil, lemon juice, and salt. Blend until creamy and well combined. Transfer to a serving bowl.
05 - Place all dips into separate bowls or ramekins. Position dip bowls on a large serving board or platter, creating a balanced layout with adequate space for vegetables and garnishes.
06 - Neatly arrange cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dip bowls in organized sections for visual appeal and easy access.
07 - Scatter assorted olives and crumbled feta cheese across remaining board sections, distributing evenly to ensure every bite can include both components.
08 - Place mixed nuts in small sections of the board for textural contrast. Arrange pita and flatbread pieces around the platter perimeter for convenient dipping.
09 - Drizzle the assembled platter lightly with extra virgin olive oil and generously garnish with fresh herbs such as oregano or parsley. Serve immediately while all components are at their best texture and temperature.

# Additional Tips::

01 -
  • You get to make three different dips that taste like you know secrets only Mediterranean grandmothers know.
  • Everything can be prepped ahead, so you're actually relaxing when guests arrive instead of sweating over a stove.
  • It's the kind of board that makes people feel fancy and cared for without you having to fuss.
02 -
  • Don't skip squeezing the water out of grated cucumber for tzatziki, or your beautiful dip becomes a puddle by the time guests arrive.
  • Roasting eggplant directly on the oven rack lets the heat cook it evenly from all sides, making it exponentially better than any other method you might try.
  • Prepare your dips a day ahead if you can, because the flavors deepen overnight and you'll be so relieved when it's almost time for guests to arrive.
03 -
  • Make your own tahini paste by blending sesame seeds with a little olive oil if you want to control quality, though store-bought works beautifully too.
  • Taste your dips as you make them and trust your own palate more than the recipe, because one lemon might be juicier than another and your salt preference matters.
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