Shareable platter with hummus, baba ganoush, tzatziki, fresh vegetables, feta, olives, and warm 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
→ 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 - 3 cups assorted pita breads and flatbreads, 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 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic
18 - ½ teaspoon salt
→ Tzatziki Components
19 - 1 cup Greek yogurt
20 - 1 medium cucumber, grated and well-drained
21 - 1 clove garlic, minced
22 - 1 tablespoon olive oil
23 - 1 tablespoon fresh dill
24 - Salt to taste
→ Baba Ganoush Components
25 - 1 medium eggplant
26 - 2 tablespoons tahini
27 - 2 tablespoons olive oil
28 - 2 tablespoons fresh lemon juice
29 - Salt to taste
# Step-by-Step Directions:
01 - Combine drained chickpeas, tahini, lemon juice, garlic cloves, and salt in a food processor. Blend until smooth, adding water gradually as needed to achieve desired consistency. Transfer to a serving bowl.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste. Stir until fully combined and refrigerate for at least 1 hour before serving.
03 - Preheat oven to 400°F. Place whole eggplant on a baking sheet and roast for 30 to 35 minutes until the flesh is soft and skin begins to collapse. Remove and cool slightly.
04 - Scoop the soft eggplant flesh into a food processor. Add tahini, olive oil, lemon juice, and salt. Blend until creamy and smooth. Transfer to a serving bowl.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate small bowls or ramekins for individual service.
06 - Position all dip bowls in the center or around the perimeter of a large serving board or platter, leaving ample space for accompaniments.
07 - Arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around the dips.
08 - Scatter assorted olives and crumbled feta cheese across the board in clusters for visual appeal and easy access.
09 - Fill designated areas of the board with mixed nuts for textural contrast and protein enhancement.
10 - Arrange pita and flatbread pieces around the platter edges, creating accessible dipping vehicles for guests.
11 - Drizzle the assembled board with olive oil and garnish generously with fresh oregano and parsley. Serve immediately and invite guests to create custom flavor combinations.
