Mediterranean Brunch Board with Dips (Print Version)

Colorful Mediterranean platter with hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, nuts, and flatbreads for effortless entertaining.

# 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
05 - 1/2 teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 clove garlic, minced
09 - 1 tablespoon fresh dill
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

→ Add-Ons

16 - 1 cup assorted olives (kalamata, green, or mixed)
17 - 1 cup feta cheese, crumbled
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads

19 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips

→ Finishing Touches

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

# How To Make It:

01 - Blend drained chickpeas, tahini, lemon juice, garlic cloves, and salt in a food processor until smooth. Add water gradually to achieve desired consistency.
02 - Mix Greek yogurt with grated cucumber that has been well-drained, minced garlic, olive oil, fresh dill, and salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until soft and collapsed. Scoop out the 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 all dip-filled ramekins on a large serving board or platter as the central focal point.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Distribute assorted olives and crumbled feta cheese across the board in decorative clusters.
08 - Fill designated sections of the board with mixed nuts to provide crunch and visual appeal.
09 - Position pita and flatbread pieces around the platter perimeter for convenient dipping access.
10 - Drizzle the entire assembled platter with olive oil and generously garnish with fresh oregano and parsley.
11 - Present the board immediately and encourage guests to combine flavors and textures according to personal preference.

# Top Tips:

01 -
  • It looks like you spent hours in the kitchen when really you just borrowed some prep tricks and let good ingredients do the talking.
  • Everyone finds something they actually want to eat instead of just picking at random things on a board.
  • The dips taste infinitely better when you make them yourself, and it's honestly easier than you think.
  • You can prep almost everything the night before and just arrange it an hour before guests arrive.
02 -
  • The tzatziki absolutely needs to rest in the fridge for at least an hour so the flavors can marry and the garlic mellows out instead of being sharp and overwhelming.
  • Eggplant must be roasted until it's almost falling apart, because undercooked eggplant is bitter and rubbery and will ruin the whole thing.
  • Everything except the bread and fresh vegetables can be made the day before, which takes so much pressure off when guests are actually arriving.
03 -
  • Make your dips at least a few hours ahead so flavors actually develop and blend together instead of tasting like separate ingredients fighting for attention.
  • Arrange everything on a chilled board if possible so vegetables stay crisp and dips stay cool throughout the meal instead of getting warm and separated.
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