Mediterranean Brunch Board with Dips (Printable)

Colorful platter with hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, nuts, and flatbreads for effortless Mediterranean entertaining.

# What You Need:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 4 tablespoons tahini, divided
03 - 5 tablespoons fresh lemon juice, divided
04 - 3 cloves garlic, minced
05 - 1.5 teaspoons 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 - 3 tablespoons olive oil, divided
11 - 1 cup store-bought 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 - 4 cups assorted pita breads and flatbreads, cut into triangles or strips
19 - 2 tablespoons olive oil
20 - Fresh oregano and parsley for garnish

# How-To Steps:

01 - Add drained chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 minced garlic cloves, and ½ teaspoon salt to a food processor. Blend until smooth, adding water as needed to achieve desired consistency.
02 - Combine Greek yogurt, grated and well-drained cucumber, 1 minced garlic clove, 1 tablespoon olive oil, fresh dill, and salt to taste in a mixing bowl. Refrigerate for at least 1 hour before serving.
03 - Preheat oven to 400°F (200°C). Roast whole eggplant for 30 to 35 minutes until soft and tender.
04 - Scoop roasted eggplant flesh into a food processor. Add 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste. Blend until creamy.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
06 - Position filled bowls or ramekins strategically across a large serving board or platter.
07 - Arrange cucumber slices, halved cherry tomatoes, and bell pepper strips in organized sections around the dips.
08 - Distribute assorted olives and crumbled feta cheese across available board space.
09 - Fill designated sections with mixed nuts for textural contrast and crunch.
10 - Position pita and flatbread pieces around the platter perimeter for easy access and dipping.
11 - Drizzle assembled platter with 2 tablespoons olive oil and generously garnish with fresh oregano and parsley.
12 - Present immediately to guests and encourage mixing and matching of flavors and components.

# Expert Advice:

01 -
  • It hides how little effort it actually takes while impressing everyone who walks into the room.
  • You can prep the dips the night before and assemble it in minutes when people arrive.
  • Everyone eats at their own pace, grazing and talking without waiting for a formal meal.
  • The textures and flavors keep changing with every bite, so no one gets bored.
02 -
  • Squeeze the grated cucumber for tzatziki until your hand aches, or the dip will weep water all over your board within an hour.
  • Roast the eggplant until it collapses completely, underdone eggplant makes bitter, chalky baba ganoush.
  • Assemble the board no more than 30 minutes before serving, or the vegetables will sweat and the bread will go stale.
  • Taste every dip before it goes out, a squeeze of lemon or pinch of salt can save a flat flavor.
03 -
  • Use a food processor for the dips, a blender works but doesn't get hummus quite as creamy.
  • Warm your flatbreads wrapped in foil in a low oven for five minutes, they'll stay soft and pliable longer.
  • Drizzle the olive oil at the very end, right before serving, so it glistens and doesn't soak in.
  • If you run out of board space, pile extras in small bowls nearby and let people help themselves.
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