Mediterranean Brunch Board with Dips (Printable Version)

Colorful platter with hummus, baba ganoush, tzatziki, vegetables, olives, feta, and flatbreads for Mediterranean-style brunch gatherings.

# 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 medium eggplant
07 - 2 tablespoons olive oil for baba ganoush
08 - 1 cup Greek yogurt
09 - 1 medium cucumber, grated
10 - 1 tablespoon olive oil for tzatziki
11 - 1 tablespoon fresh dill
12 - 1 cup roasted red pepper dip, store-bought or homemade

→ 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)
17 - 1 cup feta cheese, crumbled
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads

19 - 4 cups assorted pita breads and flatbreads, cut into triangles or strips

→ Finishing Touches

20 - 2 tablespoons olive oil
21 - Fresh herbs for garnish (oregano, parsley)

# How To Make It:

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, fresh dill, and salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F for 30 to 35 minutes until soft and collapsed. Scoop out flesh and blend with tahini, olive oil, lemon juice, and salt until creamy. Cool to room temperature.
04 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
05 - Position filled bowls strategically on a large serving board or platter, leaving adequate space for vegetable and bread arrangements.
06 - Arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around the dips.
07 - Scatter crumbled feta cheese and assorted olives across the board in visually appealing clusters.
08 - Fill designated sections of the board with mixed nuts, ensuring visible contrast with other components.
09 - Arrange pita and flatbread triangles and strips around the platter perimeter for accessible dipping.
10 - Drizzle entire platter with olive oil and garnish generously with fresh oregano and parsley.
11 - Present immediately to guests and encourage mixing flavor combinations across the board.

# Expert Advice:

01 -
  • You can make most of it ahead, so hosting feels actually relaxed instead of stressful.
  • Every guest finds something they love because there's this beautiful range of textures and flavors dancing together.
  • It looks impressively abundant without requiring fancy plating skills or stress.
02 -
  • Tzatziki gets watery if your cucumber isn't properly drained, and there's no way to rescue it once it's already on the board, so really squeeze that towel.
  • Hummus tastes better when it's room temperature or slightly warm, not cold from the fridge, so pull it out about 20 minutes before serving.
03 -
  • Taste your lemon juice before you buy it, because some bottles are sharp and bitter while others are bright and alive, and it completely changes how your dips taste.
  • If someone at your table has a nut allergy, keep the nuts in a separate small bowl instead of scattering them across the board so people can opt in rather than worry about cross-contamination.
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