Colorful platter with creamy dips, fresh vegetables, olives, feta, nuts and 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
→ Additions
08 - 1 cup assorted olives such as kalamata or green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts such as almonds, walnuts, and pistachios
→ Breads
11 - 4 cups assorted pita breads and flatbreads such as whole wheat or rosemary, cut into triangles or strips
→ Finishing
12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish such as oregano or parsley
→ Hummus Preparation
14 - 1 can 15 ounces chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic
18 - ½ teaspoon salt
19 - Water as needed for consistency
→ Tzatziki Preparation
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 - Salt to taste
→ Baba Ganoush Preparation
26 - 1 medium eggplant
27 - 2 tablespoons tahini
28 - 2 tablespoons extra virgin olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste
# Directions:
01 - Combine drained and rinsed chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, adding water gradually to achieve desired consistency. Transfer to a serving bowl.
02 - Preheat oven to 400°F. Place whole eggplant directly on oven rack and roast for 30 to 35 minutes until completely soft. Allow to cool slightly, then scoop flesh from skin. Combine eggplant flesh with tahini, olive oil, lemon juice, and salt in food processor. Blend until creamy. Transfer to a serving bowl.
03 - In a mixing bowl, combine Greek yogurt with grated cucumber that has been thoroughly drained to remove excess moisture. Stir in minced garlic, olive oil, fresh dill, and salt to taste. Cover and refrigerate for at least 1 hour before serving.
04 - Place hummus, tzatziki, baba ganoush, and roasted red pepper dip in separate small bowls or ramekins. Position dips strategically on a large serving board or platter, leaving space around each for accompanying ingredients.
05 - Arrange cucumber rounds, cherry tomato halves, and bell pepper strips in organized sections around the dips on the board.
06 - Scatter assorted olives and crumbled feta cheese across empty sections of the board. Fill remaining spaces with mixed nuts for textural contrast.
07 - Arrange pita bread and flatbread pieces around the perimeter and throughout the board for convenient dipping access.
08 - Drizzle assembled board generously with extra virgin olive oil and garnish with fresh herbs such as oregano and parsley. Serve immediately, encouraging guests to combine flavors according to preference.
