Mediterranean Brunch Board Dips Flatbreads (Printable version)

A vibrant shareable platter featuring four classic Mediterranean dips paired with crisp vegetables, briny olives, crumbled feta, and fresh flatbreads for dipping.

# 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 and drained
10 - 1 clove garlic, minced
11 - 1 tablespoon fresh dill
12 - 1 cup roasted red pepper dip

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

→ Breads

19 - 4 pita breads, cut into triangles or strips
20 - 4 flatbreads (whole wheat or rosemary), cut into triangles or strips

→ Finishing Touches

21 - 2 tablespoons olive oil
22 - Fresh oregano for garnish
23 - Fresh parsley for garnish

# How-To Steps:

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. Transfer to a serving bowl.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour to allow flavors to meld.
03 - Preheat oven to 400°F. Place whole eggplant on a baking sheet and roast for 30 to 35 minutes until the skin is charred and flesh is completely soft. Allow to cool slightly.
04 - Scoop the roasted eggplant flesh into 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.
06 - Position the bowls of dips on a large serving board or platter as focal points. Neatly arrange sliced cucumber, halved cherry tomatoes, and bell pepper strips around the dips in organized clusters.
07 - Scatter olives and crumbled feta cheese across the board, filling in gaps between vegetables and dips.
08 - Fill small sections of the board with mixed nuts to provide textural contrast and crunch.
09 - Arrange pita and flatbread pieces around the perimeter of the platter for accessible dipping points.
10 - Drizzle the entire platter with olive oil and garnish generously with fresh oregano and parsley.
11 - Serve immediately, encouraging guests to combine flavors and create personalized flavor combinations.

# Expert Hints:

01 -
  • Everything can be prepped the night before so you actually get to enjoy your guests instead of hiding in the kitchen.
  • The mix of creamy, smoky, tangy, and crunchy hits every craving at once without feeling heavy.
  • It looks like you hired a caterer but really you just arranged things on a board and drizzled olive oil over it.
02 -
  • If you don't drain the cucumber for tzatziki, it will turn watery and sad within an hour, so really squeeze it dry.
  • Roast the eggplant until it practically falls apart, the smokiness only comes when the skin blisters and the flesh gets soft.
  • Warm your flatbreads just before serving or they'll taste stale no matter how fresh they were.
03 -
  • Use a wooden board or a large ceramic platter, it makes everything look more rustic and inviting than a regular plate.
  • Don't overthink the arrangement, a little chaos and overflow actually makes it look more abundant and appealing.
  • Taste each dip before serving and adjust salt, lemon, or garlic, they should be bold enough to stand out on their own.
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