A colorful Mediterranean platter featuring hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, nuts, and warm flatbreads perfect for sharing.
# Ingredient list:
→ Dips
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 cloves garlic
05 - ½ teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 clove garlic, minced
09 - 1 tablespoon fresh dill
10 - 1 medium eggplant
11 - 2 tablespoons olive oil
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, green, or mixed)
17 - 1 cup feta cheese, crumbled
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
19 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips
→ Finishing Touches
20 - 2 tablespoons olive oil
21 - Fresh herbs for garnish (oregano, parsley, or dill)
# Step-by-step guide:
01 - Blend chickpeas, tahini, lemon juice, garlic, and salt in a food processor until smooth. Add water as needed to reach desired consistency.
02 - Mix Greek yogurt, grated and drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F (200°C) for 30 to 35 minutes until soft and tender. Allow to cool slightly.
04 - Scoop roasted eggplant flesh and blend with tahini, olive oil, lemon juice, and salt until creamy.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
06 - Arrange filled bowls or ramekins on a large serving board or platter, spacing them evenly.
07 - Neatly place sliced cucumber, halved cherry tomatoes, and sliced bell pepper around the dips in organized sections.
08 - Scatter assorted olives and crumbled feta cheese across the board between vegetable sections.
09 - Fill small sections of the board with mixed nuts for textural contrast and crunch.
10 - Position pita and flatbread pieces around the perimeter of the platter for convenient dipping.
11 - Drizzle the assembled platter with olive oil and generously garnish with fresh herbs.
12 - Present immediately and encourage guests to combine flavors and dips according to preference.
