A delightful Mediterranean board with hummus, baba ganoush, and tzatziki, served with fresh vegetables, olives, feta, and flatbreads.
# Components:
→ Dips
01 - 1 cup hummus (store-bought or homemade)
02 - 1 cup tzatziki sauce
03 - 1 cup baba ganoush
04 - 1 cup roasted red pepper dip
→ Fresh Vegetables
05 - 1 large cucumber, sliced into rounds
06 - 1 cup cherry tomatoes, halved
07 - 1 large bell pepper, sliced into strips
→ Add-Ons
08 - 1 cup assorted olives (kalamata, green, etc.)
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts (almonds, walnuts, pistachios, etc.)
→ Breads
11 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons olive oil
13 - Fresh herbs for garnish (oregano, parsley, etc.)
# Directions:
01 - Blend 1 can (15 oz) chickpeas (drained and rinsed), 2 tablespoons tahini, 3 tablespoons lemon juice, 2 cloves garlic, and ½ teaspoon salt in a food processor until smooth. Add water as needed for desired consistency.
02 - Mix 1 cup Greek yogurt, 1 medium cucumber (grated and well-drained), 1 clove minced garlic, 1 tablespoon olive oil, 1 tablespoon fresh dill, and salt to taste. Refrigerate for at least 1 hour.
03 - Roast 1 medium eggplant at 400°F for 30–35 minutes until soft. Scoop out the flesh and blend with 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste until creamy.
04 - Spoon all dips into separate bowls or ramekins.
05 - Arrange the dips on a large serving board or platter.
06 - Neatly place the sliced cucumber, halved cherry tomatoes, and sliced bell pepper around the dips.
07 - Scatter the olives and crumbled feta cheese across the board.
08 - Fill small sections of the board with mixed nuts for crunch.
09 - Arrange the pita and flatbread pieces around the platter for easy dipping.
10 - Drizzle the assembled platter with olive oil and garnish generously with fresh herbs. Serve immediately and encourage guests to mix and match flavors.
