Colorful platter with creamy dips, crisp vegetables, olives, feta, nuts, and fresh flatbreads
# Required ingredients:
→ Dips
01 - 1 cup hummus, store-bought or homemade
02 - 1 cup tzatziki sauce, homemade
03 - 1 cup baba ganoush, homemade
04 - 1 cup roasted red pepper dip, store-bought or homemade
→ Fresh Vegetables
05 - 1 large cucumber, sliced into rounds
06 - 1 cup cherry tomatoes, halved
07 - 1 large bell pepper, sliced into strips
→ Proteins and Cheese
08 - 1 cup assorted olives, kalamata and green mixed
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, and pistachios
→ Breads
11 - 1 cup assorted pita breads and flatbreads, whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing
12 - 2 tablespoons extra virgin olive oil
13 - Fresh oregano and parsley for garnish
→ Hummus Base
14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic, minced
18 - ½ teaspoon sea salt
19 - Water as needed for consistency
→ Tzatziki Base
20 - 1 cup Greek yogurt
21 - 1 medium cucumber, grated and well-drained
22 - 1 clove garlic, minced
23 - 1 tablespoon extra virgin olive oil
24 - 1 tablespoon fresh dill
25 - Sea salt to taste
→ Baba Ganoush Base
26 - 1 medium eggplant
27 - 2 tablespoons tahini
28 - 2 tablespoons extra virgin olive oil
29 - 2 tablespoons fresh lemon juice
30 - Sea salt to taste
# How to make it:
01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in food processor. Blend until smooth and creamy, adding water gradually until desired consistency is achieved.
02 - Mix Greek yogurt with grated cucumber that has been thoroughly drained, minced garlic, olive oil, fresh dill, and salt to taste. Transfer to refrigerator and chill for minimum one hour before serving.
03 - Roast whole eggplant in preheated 400°F oven for 30 to 35 minutes until flesh is completely soft. Cool slightly, scoop out flesh, and blend with tahini, olive oil, lemon juice, and salt until creamy texture is achieved.
04 - Transfer all prepared dips into separate small bowls or ramekins for individual serving.
05 - Position all dip-filled bowls or ramekins strategically across large serving board or platter, spacing evenly for visual balance.
06 - Arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in neat clusters around the dips.
07 - Scatter assorted olives and crumbled feta cheese across board in distributed sections for balanced presentation.
08 - Fill small sections of board with mixed nuts to add textural contrast and visual interest.
09 - Position pita and flatbread pieces around perimeter of platter for easy access and dipping.
10 - Drizzle assembled board generously with extra virgin olive oil and garnish abundantly with fresh oregano and parsley.
11 - Present immediately to guests, encouraging them to mix and match flavors across various components.
