Vibrant platter with hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, and flatbreads.
# 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 tablespoon olive oil
10 - 1 medium eggplant, whole
11 - 2 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 cup roasted red pepper dip
→ Fresh Vegetables
14 - 1 large cucumber, sliced into rounds
15 - 1 cup cherry tomatoes, halved
16 - 1 large bell pepper, sliced into strips
→ Add-Ons
17 - 1 cup assorted olives (kalamata, green)
18 - 1 cup feta cheese, crumbled
19 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads and Finishing
20 - 4 cups assorted pita breads and flatbreads, cut into triangles or strips
21 - 2 tablespoons olive oil for drizzling
22 - Fresh herbs for garnish (oregano, parsley)
# Directions:
01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and 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, minced garlic, olive oil, and fresh dill. Season with salt to taste and refrigerate for at least 1 hour.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until completely soft. Scoop out the flesh and blend with tahini, olive oil, lemon juice, and salt until creamy.
04 - Spoon each dip into separate bowls or ramekins for presentation and easy serving.
05 - Position the filled bowls or ramekins strategically on a large serving board or platter, leaving space for vegetables and breads.
06 - Neatly place sliced cucumber rounds, halved cherry tomatoes, and sliced bell pepper strips around the dips in organized sections.
07 - Scatter assorted olives and crumbled feta cheese across the board in natural, colorful clusters.
08 - Fill remaining small sections of the board with mixed nuts to provide textural contrast and visual interest.
09 - Position pita and flatbread pieces around the platter's perimeter, standing them upright or laying them flat for accessibility.
10 - Drizzle the assembled board with olive oil and garnish generously with fresh herbs such as oregano or parsley.
11 - Present the platter immediately to guests and encourage them to mix and match flavors according to their preferences.
