Colorful Mediterranean platter with homemade dips, crisp vegetables, olives, feta, and fresh flatbreads ideal for sharing.
# What You'll Need:
→ Dips
01 - 1 cup hummus, store-bought or homemade
02 - 1 cup tzatziki sauce, homemade
03 - 1 cup baba ganoush, homemade
04 - 1 cup roasted red pepper dip, store-bought or homemade
→ 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 such as kalamata or green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts such as almonds, walnuts, or pistachios
→ Breads
11 - 6 assorted pita breads and flatbreads such as whole wheat or rosemary, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish such as oregano or parsley
→ Hummus Ingredients
14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic
18 - 0.5 teaspoon salt
19 - Water as needed for consistency
→ Tzatziki Ingredients
20 - 1 cup Greek yogurt
21 - 1 medium cucumber, grated and well-drained
22 - 1 clove garlic, minced
23 - 1 tablespoon extra virgin olive oil
24 - 1 tablespoon fresh dill
25 - Salt to taste
→ Baba Ganoush Ingredients
26 - 1 medium eggplant
27 - 2 tablespoons tahini
28 - 2 tablespoons extra virgin olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste
# How-To:
01 - Combine drained chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, adding water gradually to reach 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 flesh is soft. Scoop out flesh and blend with tahini, olive oil, and lemon juice until creamy. Season with salt.
04 - Spoon each prepared dip into separate bowls or ramekins for individual presentation.
05 - Position the bowls of dips strategically across a large serving board, leaving space between each for accompaniments.
06 - Neatly arrange sliced cucumber, halved cherry tomatoes, and bell pepper strips around the dips.
07 - Scatter crumbled feta cheese and assorted olives across the board in distributed sections.
08 - Fill designated areas of the board with mixed nuts to provide contrasting crunch.
09 - Position pita and flatbread triangles or strips around the perimeter of the platter for convenient dipping access.
10 - Drizzle the entire assembled platter lightly with olive oil and generously distribute fresh herbs as garnish.
11 - Present immediately while elements remain fresh and encourage guests to combine flavors according to preference.
