Mediterranean Brunch Board with Dips (Printable Version)

A colorful platter with hummus, baba ganoush, tzatziki, fresh vegetables, olives, feta, nuts, and flatbreads for leisurely Mediterranean brunch gatherings.

# What You Need:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1 medium eggplant
07 - 2 tablespoons olive oil
08 - 1 cup Greek yogurt
09 - 1 medium cucumber, grated and well-drained
10 - 1 tablespoon fresh dill
11 - 1 cup store-bought roasted red pepper dip

→ Fresh Vegetables

12 - 1 large cucumber, sliced into rounds
13 - 1 cup cherry tomatoes, halved
14 - 1 large bell pepper, sliced into strips

→ Add-Ons

15 - 1 cup assorted olives, kalamata or green
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts, almonds, walnuts, or pistachios

→ Breads

18 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips

→ Finishing Touches

19 - 2 tablespoons olive oil
20 - Fresh oregano and parsley for garnish

# How To Make:

01 - Blend chickpeas, tahini, lemon juice, garlic, and salt in a food processor until smooth. Add water gradually to achieve desired consistency. Transfer to a serving bowl.
02 - Combine Greek yogurt, grated cucumber, minced garlic, olive oil, and fresh dill in a mixing bowl. Season with salt to taste. Refrigerate for at least 1 hour.
03 - Roast eggplant at 400°F for 30 to 35 minutes until flesh is soft. Scoop out pulp and blend with tahini, olive oil, lemon juice, and salt until creamy. Transfer to a serving bowl.
04 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins. Position them on a large serving board or platter.
05 - Arrange sliced cucumber, halved cherry tomatoes, and sliced bell pepper in organized sections around the dips on the board.
06 - Scatter assorted olives and crumbled feta cheese across the board in distributed clusters.
07 - Place mixed nuts in designated areas of the board for textural contrast and visual balance.
08 - Arrange pita and flatbread pieces around the platter perimeter for convenient dipping access.
09 - Drizzle entire platter with olive oil and garnish generously with fresh oregano and parsley.
10 - Present immediately and encourage guests to combine flavors according to personal preference.

# Expert Suggestions:

01 -
  • It looks impressive but most of the work is just chopping and arranging, no fancy techniques required.
  • Everyone gets to build their own bites, which means no complaints about preferences or dietary restrictions.
  • You can prep the dips the night before and just assemble everything in the morning while the coffee brews.
  • It turns brunch into an event without the stress of plating individual dishes or timing everything perfectly.
02 -
  • If you skip draining the cucumber in the tzatziki, it will turn into a watery puddle that soaks through your pita and makes everything soggy.
  • Roasting the eggplant until it's truly soft and almost collapsing is what gives baba ganoush its silky texture, undercooked eggplant will be grainy and bitter.
  • Letting the tzatziki rest in the fridge for at least an hour is not optional, it needs time for the garlic to mellow and the flavors to blend or it will taste raw and harsh.
03 -
  • Use a large wooden board or a big ceramic platter, the size matters because it lets you spread everything out without crowding.
  • Don't overthink the arrangement, a little messiness makes it look more inviting and less like a staged photo shoot.
  • Keep extra pita warm in a towel on the side so you can refill the board without interrupting the flow of the meal.
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