Colorful Mediterranean board with hummus, baba ganoush, tzatziki, fresh vegetables, feta, olives & warm flatbreads.
# List of 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
→ Add-Ons
08 - 1 cup assorted olives (kalamata, green)
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
11 - 1 cup assorted pita breads and flatbreads (whole wheat, rosemary), cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons olive oil
13 - Fresh herbs for garnish (oregano, parsley)
→ Hummus Components
14 - 1 can (15 oz) 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 Components
20 - 1 cup Greek yogurt
21 - 1 medium cucumber, grated and well-drained
22 - 1 clove garlic, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon fresh dill
25 - Salt to taste
→ Baba Ganoush Components
26 - 1 medium eggplant
27 - 2 tablespoons tahini
28 - 2 tablespoons olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste
# How to Make It:
01 - Combine drained chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, adding water gradually until reaching desired consistency.
02 - Mix Greek yogurt, grated cucumber (excess moisture pressed out), minced garlic, olive oil, fresh dill, and salt in a bowl. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F for 30 to 35 minutes until soft and tender. Scoop out flesh 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 for presentation.
05 - Position filled bowls or ramekins on a large serving board, spacing evenly to create visual balance.
06 - Place cucumber slices, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Scatter crumbled feta cheese and assorted olives across the board in small clusters between vegetables.
08 - Fill small sections with mixed nuts to provide textural contrast and visual appeal throughout the platter.
09 - Position pita and flatbread pieces around the perimeter of the platter for convenient dipping access.
10 - Drizzle entire platter lightly with olive oil and generously garnish with fresh oregano and parsley.
11 - Present immediately to guests, encouraging them to combine flavors and textures as desired.
