Mediterranean Brunch Board with Dips (Printable)

Colorful platter with hummus, baba ganoush, tzatziki, vegetables, olives, feta, nuts, and fresh flatbreads.

# Ingredient List:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 tablespoon fresh dill
09 - 1 tablespoon olive oil
10 - 1 medium eggplant
11 - 2 tablespoons olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 cup roasted red pepper dip, store-bought or homemade

→ Fresh Vegetables

14 - 1 large cucumber, sliced into rounds
15 - 1 cup cherry tomatoes, halved
16 - 1 large bell pepper, sliced into strips

→ Add-Ons

17 - 1 cup assorted olives (kalamata and green)
18 - 1 cup feta cheese, crumbled
19 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads

20 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips

→ Finishing Touches

21 - 2 tablespoons olive oil
22 - Fresh herbs for garnish (oregano and parsley)

# Directions:

01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth, adding water gradually for desired consistency.
02 - Mix Greek yogurt with grated cucumber (well-drained), minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F for 30 to 35 minutes until soft and charred. Cool slightly, 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 serving.
05 - Position filled bowls strategically on a large serving board or platter, creating anchor points for the remaining ingredients.
06 - Neatly arrange sliced cucumbers, halved cherry tomatoes, and bell pepper strips around the dips in sections.
07 - Distribute olives and crumbled feta cheese across the board in clusters for visual appeal and easy access.
08 - Fill small sections of the board with mixed nuts to provide textural contrast and crunch.
09 - Place pita and flatbread pieces around the platter perimeter for convenient dipping and pairing with other components.
10 - Drizzle the entire assembled platter with olive oil and generously garnish with fresh oregano and parsley.
11 - Present immediately to guests, encouraging them to mix and match flavors and create their own combinations.

# Expert Advice:

01 -
  • It lets everyone build their own perfect bite, which means less pressure on you and more fun for them.
  • Most of the work can happen the night before, so you actually get to enjoy your own brunch.
  • The flavors are bright and satisfying without feeling heavy, even when you go back for thirds.
02 -
  • If your hummus tastes bland, it probably needs more lemon juice and salt, not more tahini.
  • Roasting the eggplant until it's almost falling apart is the only way to get that deep, smoky flavor in baba ganoush.
  • Don't assemble the board more than an hour before serving or the vegetables will start to look tired and the bread will dry out.
03 -
  • A sprinkle of sumac or za'atar over the hummus right before serving adds an authentic Mediterranean touch that people notice.
  • Use a wooden board or a large platter with raised edges; it contains the olive oil drizzle and makes cleanup easier.
  • If you're short on time, buy pre-made dips and focus your energy on making the board look beautiful and abundant.
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