A stunning Mediterranean board with homemade dips, fresh vegetables, olives, feta, and flatbreads, ideal for a festive brunch.
# How to Make It:
01 - Blend chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 cloves garlic, and ½ teaspoon salt in a food processor until completely smooth. Add water, 1 tablespoon at a time, until desired creamy consistency is achieved.
02 - Combine Greek yogurt, grated and drained cucumber, 1 minced garlic clove, 1 tablespoon olive oil, fresh dill, and salt to taste in a mixing bowl. Refrigerate for at least 1 hour to allow flavors to meld.
03 - Roast whole eggplant at 400°F for 30–35 minutes until completely soft and collapsed. Let cool slightly, then scoop out flesh, discarding skin.
04 - Blend roasted eggplant flesh with remaining 2 tablespoons tahini, 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, and salt to taste until smooth and creamy.
05 - Spoon hummus, tzatziki, baba ganoush, and red pepper dip into separate small bowls or ramekins for easy serving.
06 - Place dip bowls strategically across a large serving board or platter, leaving space for surrounding ingredients.
07 - Arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in neat sections around the dips.
08 - Distribute crumbled feta cheese and assorted olives across empty spaces on the board for variety and visual appeal.
09 - Fill small sections of the board with mixed nuts to provide texture contrast.
10 - Place pita and flatbread pieces around the perimeter of the platter for easy dipping access.
11 - Drizzle the entire platter with olive oil and generously garnish with fresh herbs. Serve immediately, encouraging guests to create their own combinations.
