Mediterranean Brunch Board with Dips (Printable version)

A vibrant Mediterranean platter with classic dips, crisp vegetables, and warm breads for effortless brunch 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, minced
05 - 1 teaspoon salt, divided
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil, divided
11 - 1 cup roasted red pepper dip

→ Fresh Vegetables

12 - 1 large cucumber, sliced into rounds
13 - 1 cup cherry tomatoes, halved
14 - 1 large bell pepper, sliced into strips

→ Add-Ons

15 - 1 cup assorted olives (kalamata, green, or mixed)
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads and Finishing

18 - 8 ounces assorted pita breads and flatbreads, cut into triangles or strips
19 - 2 tablespoons extra virgin olive oil for drizzling
20 - Fresh herbs for garnish (oregano, parsley, or mint)

# How To Make:

01 - Add chickpeas, tahini, lemon juice, minced garlic, and salt to a food processor. Blend until smooth and creamy, adding water gradually as needed to achieve desired consistency. Transfer to a serving bowl.
02 - In a mixing bowl, combine Greek yogurt with grated cucumber that has been squeezed dry, minced garlic, olive oil, fresh dill, and salt to taste. Mix thoroughly and refrigerate for at least 1 hour to develop flavors.
03 - Place whole eggplant on a lined baking sheet and roast at 400°F for 30 to 35 minutes until completely softened. Remove from oven and allow to cool slightly.
04 - Scoop the tender flesh from the cooled eggplant and transfer to a food processor. Add tahini, olive oil, lemon juice, and salt. Blend until creamy and smooth. Transfer to a serving bowl.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate small bowls or ramekins for easy serving.
06 - Position the bowls containing dips strategically on a large serving board or platter, spacing them to allow room for vegetables and breads around them.
07 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
08 - Distribute crumbled feta cheese and assorted olives across the board in visually appealing clusters.
09 - Fill designated sections of the platter with mixed nuts to provide contrasting texture and visual interest.
10 - Arrange cut pita and flatbread pieces around the perimeter and throughout the board for convenient dipping access.
11 - Drizzle the entire assembled platter with extra virgin olive oil and garnish abundantly with fresh herbs such as oregano, parsley, or mint.
12 - Present immediately to guests, encouraging them to combine flavors and create their preferred combinations of dips, vegetables, cheese, and bread.

# Expert Advice:

01 -
  • You can prep everything ahead, so you're actually relaxing when guests arrive instead of stress-cooking in the kitchen.
  • Everyone finds something they love because there's enough variety that picky eaters and adventurous ones coexist peacefully.
  • The board itself looks like you spent hours, but honestly, the magic is in the arranging, not the cooking.
02 -
  • The cucumber in tzatziki must be truly drained or your sauce becomes more soup than dip, which I learned by drowning someone's pita in watery disappointment.
  • Eggplant oxidizes and browses if you prepare baba ganoush too far ahead, so make it the morning of and it stays that gorgeous purple-beige color.
03 -
  • Warm your pita in a dry skillet just before serving so it's pliable and warm, which makes it infinitely more appealing than room-temperature bread.
  • If you're serving this to guests with allergies, label anything with nuts or dairy, and keep tahini-free versions of hummus on hand if sesame is a concern.
Return