Mediterranean Brunch Board with Dips (Print Version)

A colorful shareable platter with four creamy dips, fresh vegetables, briny olives, crumbled feta, mixed nuts, and assorted flatbreads.

# What You Need:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 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 tablespoon olive oil
10 - 1 medium eggplant
11 - 2 tablespoons olive oil
12 - 1 cup roasted red pepper dip

→ Fresh Vegetables

13 - 1 large cucumber, sliced into rounds
14 - 1 cup cherry tomatoes, halved
15 - 1 large bell pepper, sliced into strips

→ Accompaniments

16 - 1 cup assorted olives (kalamata and green)
17 - 1 cup crumbled feta cheese
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)
19 - 4 cups assorted pita and flatbreads, cut into triangles

→ Finishing

20 - 2 tablespoons olive oil
21 - Fresh oregano and parsley for garnish

# Directions:

01 - Combine drained chickpeas, 3 tablespoons tahini, 3 tablespoons lemon juice, 2 minced garlic cloves, and 0.5 teaspoon salt in a food processor. Blend until smooth, adding water incrementally to achieve desired consistency.
02 - Whisk together 1 cup Greek yogurt, 1 grated and well-drained medium cucumber, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon fresh dill, and salt to taste. Transfer to a bowl and refrigerate for at least 60 minutes.
03 - Roast 1 medium eggplant at 400°F for 30 to 35 minutes until completely softened. Allow to cool slightly, then scoop out the flesh. Blend with 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste until creamy.
04 - Transfer hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
05 - Position bowls of dips on a large serving board or platter, spacing them evenly to allow room for accompaniments.
06 - Place sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around the dips.
07 - Scatter crumbled feta cheese and assorted olives across the board in attractive clusters.
08 - Fill small sections of the board with mixed nuts for textural contrast and crunch.
09 - Position pita and flatbread pieces around the perimeter of the platter for convenient dipping.
10 - Drizzle the assembled platter with 2 tablespoons olive oil and garnish generously with fresh oregano and parsley.
11 - Present immediately and encourage guests to combine flavors and create custom combinations.

# Expert Tips:

01 -
  • It turns your table into a conversation starter where everyone builds their own perfect bite.
  • Most of the work happens ahead of time, leaving you free to actually enjoy your guests.
  • The combination of creamy dips, crunchy vegetables, and warm bread hits every craving at once.
  • Leftovers transform easily into wraps, grain bowls, or quick weekday lunches.
02 -
  • Drain the grated cucumber for tzatziki by squeezing it hard in a clean towel or the dip will be watery and sad.
  • Roast the eggplant until it feels completely soft when pressed or the baba ganoush will taste bitter and have weird chunks.
  • Let the tzatziki chill for the full hour or the garlic will be too sharp and the flavors will not blend properly.
03 -
  • Run an ice cube over the roasted eggplant skin before peeling to cool it quickly and make the flesh easier to scoop out cleanly.
  • Add a pinch of cumin to your hummus and a drizzle of pomegranate molasses to your baba ganoush for a flavor boost that tastes like you trained in a Lebanese kitchen.
  • If your tahini is too thick, whisk it with a little warm water before adding it to dips so it blends smoothly without clumping.
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