Vibrant platter with four creamy dips, fresh vegetables, salty feta, olives, nuts, and warm flatbreads perfect for weekend gatherings.
# What You Need:
→ Dips
01 - 1 cup hummus, store-bought or homemade
02 - 1 cup tzatziki sauce, freshly prepared
03 - 1 cup baba ganoush, freshly prepared
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
→ Add-Ons
08 - 1 cup assorted olives, kalamata and green varieties
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, and pistachios
→ Breads
11 - 6 pita breads or flatbreads, whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons extra virgin olive oil
13 - Fresh oregano and parsley for garnish
# Directions:
01 - Blend 1 can (15 oz) chickpeas drained and rinsed, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 cloves garlic, and 0.5 teaspoon salt in a food processor until smooth. Add water incrementally to achieve desired consistency.
02 - Mix 1 cup Greek yogurt with 1 medium cucumber grated and thoroughly drained, 1 clove minced garlic, 1 tablespoon olive oil, 1 tablespoon fresh dill, and salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast 1 medium eggplant at 400°F for 30 to 35 minutes until completely softened. Scoop out the flesh and blend with 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste until creamy.
04 - Spoon all prepared dips into separate bowls or ramekins for individual presentation on the board.
05 - Position the dips in their serving vessels onto a large serving board or platter as the foundation of the composition.
06 - Neatly arrange sliced cucumber, halved cherry tomatoes, and sliced bell pepper around the dips in organized sections.
07 - Scatter assorted olives and crumbled feta cheese across the board in visually appealing clusters.
08 - Fill designated sections of the board with mixed nuts to provide textural contrast and visual balance.
09 - Position pita and flatbread pieces around the outer edges of the platter for convenient access and dipping.
10 - Drizzle the assembled platter with olive oil and garnish generously with fresh oregano and parsley.
11 - Present the board immediately to guests and encourage mixing and matching of flavors and components.
