A colorful shareable platter with hummus, baba ganoush, tzatziki, vegetables, olives, feta, nuts and fresh 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, 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 such as kalamata and green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts including almonds, walnuts, and pistachios
→ Breads
11 - 1 cup assorted pita breads and flatbreads including whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish such as oregano and parsley
→ Hummus Ingredients
14 - 1 can 15 oz chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic, minced
18 - 0.5 teaspoon salt
19 - Water as needed for consistency
→ Tzatziki Ingredients
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 Ingredients
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
# Directions:
01 - Combine drained and rinsed chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth and creamy, adding water gradually until desired consistency is achieved.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, and fresh dill in a bowl. Season with salt to taste and refrigerate for at least 1 hour before serving.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until soft and tender. Cool slightly, scoop out the flesh, and blend with tahini, olive oil, lemon juice, and salt until creamy.
04 - Spoon each prepared dip into separate bowls or ramekins for individual presentation.
05 - Position dip-filled ramekins strategically across a large serving board or platter, leaving space for vegetables and breads.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Scatter assorted olives and crumbled feta cheese across the board, filling gaps between dips and vegetables.
08 - Fill designated sections of the board with mixed nuts to provide crunch and visual appeal.
09 - Position pita and flatbread pieces around the perimeter of the platter for convenient dipping access.
10 - Drizzle assembled platter with extra virgin olive oil and generously garnish with fresh herbs such as oregano and parsley.
11 - Present the completed board immediately and encourage guests to combine flavors and textures according to personal preference.
