Mediterranean Brunch Board with Dips (Printer-friendly)

A vibrant, shareable platter featuring four classic Mediterranean dips paired with fresh vegetables, briny olives, crumbled feta, mixed nuts, and assorted flatbreads for an impressive brunch spread.

# What You'll Need:

→ 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 drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil for baba ganoush
11 - 1 cup store-bought roasted red pepper dip

→ Fresh Vegetables

12 - 1 large cucumber, sliced into rounds
13 - 1 cup cherry tomatoes, halved
14 - 1 large bell pepper, sliced into strips

→ Add-Ons

15 - 1 cup assorted olives (kalamata and green)
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads

18 - 1 cup assorted pita and flatbreads, cut into triangles or strips

→ Finishing Touches

19 - 2 tablespoons olive oil for drizzling
20 - Fresh herbs for garnish (oregano, parsley)

# Directions:

01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth, adding water gradually to achieve desired consistency.
02 - Whisk together Greek yogurt, grated and well-drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour before serving.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until completely softened. 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 organized presentation.
05 - Position all dip-filled bowls on a large serving board or platter, spacing them evenly to allow room for other components.
06 - Neatly arrange sliced cucumber, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Scatter olives and crumbled feta cheese across the board in visually appealing clusters.
08 - Fill designated sections of the board with mixed nuts to provide textural contrast and crunch.
09 - Arrange pita and flatbread pieces around the perimeter of the platter for convenient dipping access.
10 - Drizzle the entire assembled board with olive oil and generously garnish with fresh herbs.
11 - Present the board immediately and encourage guests to combine flavors and components according to preference.

# Expert advice:

01 -
  • It looks impressive but requires no fancy plating skills, just thoughtful arrangement and bright ingredients.
  • Guests create their own flavor combinations, which means everyone finds something they love without you second guessing preferences.
  • Most components can be prepped the night before, leaving you free to actually enjoy your own gathering.
  • The textures and tastes range from creamy to crunchy, smoky to tangy, so every bite feels different.
02 -
  • If you skip draining the cucumber for tzatziki, the sauce will turn watery within minutes and slide right off your flatbread.
  • Roasting the eggplant until it practically collapses is what gives baba ganoush its smoky depth; undercooking it leaves you with a bitter, pasty dip.
  • Warming the flatbreads just before serving makes them pliable and fragrant, turning a good board into an irresistible one.
03 -
  • Toast your nuts lightly in a dry skillet before adding them to the board; the warmth releases their oils and makes them taste richer and more fragrant.
  • Use a large wooden board or slate platter instead of a regular plate; the rustic surface makes the food look more abundant and inviting.
  • Keep a small dish of flaky sea salt nearby so guests can sprinkle it over their bites, adding a final pop of flavor and crunch.
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