Mediterranean Brunch Board with Dips

The blender whirred loudly one Saturday morning as I realized I had invited eight people for brunch and forgotten to buy anything fancy. I opened the pantry and spotted chickpeas, tahini, and a jar of olives. What started as mild panic turned into the most relaxed brunch I'd ever hosted, with everyone huddled around a wooden board piled high with dips, vegetables, and warm flatbreads. Nobody missed the eggs or the pastries.

I remember setting this board out on a patio table under a linen umbrella, the olive oil catching the sunlight as my neighbor leaned over and asked if I'd been to Greece recently. I laughed and told her it was just canned chickpeas and a decent food processor. She didn't believe me until I showed her the tahini jar still sitting on the counter. Sometimes the best compliments come from the simplest combinations done with a little care.

Ingredients

• Hummus: Homemade hummus tastes brighter and creamier than most store versions, and you control the garlic level so it doesn't overpower everything else on the board.
• Tzatziki sauce: Grating and draining the cucumber well is the secret to thick, creamy tzatziki that doesn't turn watery after an hour on the table.
• Baba ganoush: Roasting the eggplant until the skin is charred gives this dip its smoky depth, so don't pull it out of the oven too early.
• Roasted red pepper dip: Store-bought works beautifully here and adds a sweet, slightly tangy contrast to the richer tahini-based spreads.
• Cucumber: Thick rounds hold up better than thin slices and give guests something sturdy to scoop with when the bread runs low.
• Cherry tomatoes: Halving them releases their juices slightly, making them easier to spear and adding little bursts of acidity across the board.
• Bell pepper: Any color works, but red or yellow peppers bring sweetness that balances the briny olives and salty feta.
• Assorted olives: A mix of kalamata and green olives gives variety in both flavor and appearance without any extra effort.
• Feta cheese: Crumbled feta scatters easily and its salty tang cuts through the creamy dips in the best way.
• Mixed nuts: Toasting them lightly beforehand wakes up their flavor and adds a warm, nutty aroma when guests lean in close.
• Pita breads and flatbreads: Warming them briefly in the oven makes them soft and pliable, perfect for tearing and dipping without cracking.
• Olive oil: A final drizzle over everything ties the flavors together and makes the whole platter glisten invitingly.
• Fresh herbs: Oregano, parsley, or dill sprinkled on top add color and a fresh herbal note that feels restaurant-quality.

Instructions

Blend the hummus:

Combine the drained chickpeas, tahini, lemon juice, garlic, and salt in a food processor and let it run until completely smooth. If it feels too thick, add cold water one tablespoon at a time until it reaches a silky, scoopable consistency.

Mix the tzatziki:

Stir together the Greek yogurt, well-drained grated cucumber, minced garlic, olive oil, fresh dill, and salt in a bowl. Cover and refrigerate for at least an hour so the flavors meld and the sauce thickens beautifully.

Roast and blend the baba ganoush:

Pierce the eggplant with a fork, roast it at 400°F until the skin is charred and the flesh is completely soft, then scoop out the insides and blend with tahini, olive oil, lemon juice, and salt. The smokier the skin gets, the deeper the flavor will be.

Spoon the dips into bowls:

Transfer each dip into its own small bowl or ramekin so guests can dip cleanly without cross-contaminating flavors. This also makes the board easier to arrange and keeps everything looking tidy.

Arrange the dips on the board:

Place the bowls of dips at different points across your serving platter to create natural sections and visual balance. Leave enough space around each one for vegetables and bread to fan out.

Add the fresh vegetables:

Nestle the cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in little clusters. Their bright colors will make the whole board pop.

Scatter the olives and feta:

Drop the olives and crumbled feta in the gaps between vegetables and dips, filling the board without crowding it. Let them tumble naturally for a relaxed, abundant look.

Fill sections with nuts:

Tuck small piles of mixed nuts into any remaining empty spots. They add crunch and richness, and guests love having something to nibble between bites of dip.

Arrange the breads:

Tuck pita and flatbread triangles around the edges of the board or pile them in a basket nearby. Warming them for a few minutes beforehand makes them irresistible.

Drizzle and garnish:

Finish with a generous drizzle of olive oil over the dips and vegetables, then sprinkle fresh herbs across the entire platter. The oil catches the light and the herbs add a final flourish of flavor and color.

Serve immediately:

Set the board in the center of the table and let everyone dig in. Encourage guests to try different combinations and build their own perfect bite.

Save to Pinterest

One afternoon, a friend who claimed she didn't like eggplant reached for the baba ganoush without realizing what it was. She paused mid-bite, looked at me with wide eyes, and asked what magic I'd done to make it taste so good. I didn't have the heart to tell her it was just roasted eggplant until she'd finished her third scoop. Sometimes the best part of a shared platter is watching people surprise themselves with what they actually enjoy.

Making It Your Own

I started adding cumin and smoked paprika to my hummus after tasting a version at a tiny cafe, and now I can't go back to plain. A pinch of spice in each dip gives the whole board more personality without overwhelming anyone. You can also swap in marinated artichokes, sun-dried tomatoes, or roasted chickpeas if you want extra texture and flavor scattered across the platter.

Timing and Make-Ahead Magic

The night before a brunch, I make all the dips and store them in airtight containers so the flavors deepen overnight. The morning of, I slice the vegetables, warm the bread, and assemble everything in under fifteen minutes. It's the kind of recipe that rewards a little planning but never feels stressful, even when guests arrive early.

Serving and Pairing Ideas

I like to serve this board with a chilled white wine or sparkling water with lemon wedges, both of which feel light and refreshing against the richness of the dips. If you want to make it a full meal, add a simple grain salad or a platter of sliced salami and prosciutto on the side. The beauty of this spread is that it adapts to whatever else you want to serve.

• Chill a crisp sauvignon blanc or a dry rosé to cut through the creamy dips.
• Set out small plates and napkins so guests can build their own little tasting portions.
• Keep extra warm bread in a basket nearby so no one has to wait when the first batch runs out.

Save to Pinterest

This board has become my go-to whenever I want to feed a crowd without spending the morning in the kitchen. It's proof that generosity doesn't require complexity, just good ingredients and a willingness to let people gather and graze.

FAQs About This Recipe

→ Can I prepare the dips in advance?

Absolutely. All four dips can be made up to two days ahead and stored in airtight containers. In fact, the flavors often improve after resting overnight.

→ What can I substitute for feta cheese?

Try crumbled goat cheese, halloumi, or a plant-based feta alternative. For a vegan version, simply omit the cheese or use dairy-free options.

→ How do I keep the flatbreads warm?

Wrap the flatbreads in foil and warm them in a 350°F oven for 5-10 minutes before serving. You can also serve them at room temperature.

→ Can I make this gluten-free?

Yes. Use gluten-free flatbreads or crackers, and ensure all store-bought dips are certified gluten-free. The vegetables, olives, and nuts are naturally gluten-free.

→ What other vegetables work well?

Sliced radishes, baby carrots, celery sticks, and blanched green beans all make excellent additions. Marinated artichokes and sun-dried tomatoes are also delicious options.

→ How should I arrange the board for best presentation?

Place the dips in small bowls spaced evenly across the board. Arrange vegetables in groups around the dips, then fill gaps with olives, nuts, and feta. Flatbreads work best positioned around the edges for easy access.