Colorful Mediterranean platter with homemade dips, fresh vegetables, feta, olives, nuts, and warm flatbreads.
# What You'll Need:
→ 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
→ Add-Ons
08 - 1 cup assorted olives, kalamata and green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, and pistachios
→ Breads
11 - 1 cup assorted pita and flatbreads, whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons olive oil
13 - Fresh herbs for garnish, oregano and parsley
→ Hummus Components
14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic
18 - 0.5 teaspoon salt
→ Tzatziki Components
19 - 1 cup Greek yogurt
20 - 1 medium cucumber, grated and well-drained
21 - 1 clove garlic, minced
22 - 1 tablespoon olive oil
23 - 1 tablespoon fresh dill
24 - Salt to taste
→ Baba Ganoush Components
25 - 1 medium eggplant
26 - 2 tablespoons tahini
27 - 2 tablespoons olive oil
28 - 2 tablespoons fresh lemon juice
29 - Salt to taste
# Cooking Steps:
01 - Combine drained chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, adding water gradually to achieve desired consistency.
02 - Mix Greek yogurt, grated and drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste in a bowl. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F for 30 to 35 minutes until completely soft. Scoop flesh into food processor and blend with tahini, olive oil, lemon juice, and salt until creamy.
04 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
05 - Position filled bowls or ramekins on a large serving board or platter as focal points.
06 - Neatly place sliced cucumber, halved cherry tomatoes, and sliced bell pepper in organized sections around the dips.
07 - Scatter assorted olives and crumbled feta cheese across the board in complementary sections.
08 - Fill designated sections of the platter with mixed nuts to provide crunch and visual appeal.
09 - Position pita and flatbread pieces around the perimeter of the platter for convenient dipping.
10 - Drizzle the assembled platter with olive oil and garnish generously with fresh oregano and parsley.
11 - Present immediately and encourage guests to combine flavors according to preference.
