Mediterranean Brunch Board with Dips (Printable Version)

Colorful platter with creamy dips, fresh vegetables, olives, and flatbreads for sharing.

# 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

→ Proteins and Cheese

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

12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish (oregano, 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 - 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 extra virgin 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 extra virgin olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste

# Method:

01 - Combine drained and rinsed chickpeas, tahini, fresh lemon juice, garlic cloves, and salt in food processor. Blend until smooth, adding water gradually to achieve desired consistency. Transfer to serving bowl.
02 - Combine Greek yogurt with grated and thoroughly drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste in mixing bowl. Stir until well combined. Refrigerate for at least 1 hour before serving.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until completely soft. Scoop out flesh and place in food processor with tahini, olive oil, fresh lemon juice, and salt. Blend until creamy. Transfer to serving bowl.
04 - Transfer all prepared dips into separate bowls or ramekins for individual presentation on the board.
05 - Position dip bowls strategically across a large serving board or platter, leaving space between each for vegetables, proteins, and breads.
06 - Arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around the dips on the board.
07 - Scatter assorted olives and crumbled feta cheese across the board, distributing evenly between vegetable sections.
08 - Fill remaining small sections of the board with mixed nuts, creating visual contrast and providing textural variety.
09 - Arrange pita and flatbread pieces around the perimeter and throughout the platter for convenient dipping and easy access.
10 - Drizzle entire assembled platter with extra virgin olive oil and garnish generously with fresh oregano and parsley for aromatic appeal.
11 - Present immediately to guests, encouraging them to create custom flavor combinations by mixing dips, vegetables, proteins, and breads according to personal preference.

# Expert Suggestions:

01 -
  • Everyone eats at their own pace, picking and pairing whatever catches their eye without waiting for service.
  • Most of the work happens before guests arrive, leaving you free to actually enjoy the gathering.
  • The flavors are bright, creamy, crunchy, and tangy all at once, so every bite feels different.
  • It looks impressive but requires no fancy plating skills, just good ingredients arranged with a little intention.
02 -
  • Drain the cucumber for tzatziki thoroughly or the dip will be thin and watery within an hour, which ruins its texture completely.
  • Roast the eggplant until it collapses and the flesh turns creamy, not just soft, or the baba ganoush will taste bland and pasty.
  • Warm your flatbreads right before serving so they stay pliable and inviting, because cold stiff bread discourages dipping.
  • Assemble the board no more than 30 minutes before guests arrive to keep vegetables crisp and dips fresh looking.
03 -
  • Char the eggplant directly over a gas flame or under the broiler for the deepest smokiness in your baba ganoush, it makes all the difference.
  • Add a pinch of cumin or smoked paprika to your hummus right before serving for warmth and complexity that store bought versions never have.
  • Use a large wooden board or slate platter instead of a regular plate, it signals abundance and makes even simple ingredients look intentional and generous.
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