# What You'll Need:
→ Dips
01 - 1 cup hummus, store-bought or freshly prepared
02 - 1 cup tzatziki sauce, freshly prepared
03 - 1 cup baba ganoush, freshly prepared
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
→ Add-Ons
08 - 1 cup assorted olives such as kalamata and green varieties
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts including almonds, walnuts, and pistachios
→ Breads
11 - 6 ounces assorted pita breads and flatbreads such as 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 Base
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
19 - Water as needed for consistency
→ Tzatziki Base
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 Base
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
# Steps to Follow:
01 - Combine 1 can (15 ounces) drained and rinsed chickpeas, 2 tablespoons tahini, 3 tablespoons fresh lemon juice, 2 cloves garlic, and ½ teaspoon salt in a food processor. Blend until smooth, adding water gradually to achieve desired consistency.
02 - Mix 1 cup Greek yogurt with 1 medium grated and well-drained cucumber, 1 minced clove garlic, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh dill, and salt to taste. Transfer to a serving bowl and refrigerate for at least 1 hour.
03 - Place 1 medium eggplant on a baking sheet and roast at 400°F (200°C) for 30 to 35 minutes until completely softened. Allow to cool slightly, then scoop out the flesh and combine in a food processor with 2 tablespoons tahini, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, and salt to taste. Blend until creamy.
04 - Spoon each prepared dip into separate bowls or ramekins for individual presentation on the serving board.
05 - Position the filled bowls and ramekins strategically on a large serving board or platter, allowing adequate space for vegetables and bread.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in groups around the dips for visual appeal and easy access.
07 - Scatter crumbled feta cheese and assorted olives across the remaining board space, distributing evenly for balanced presentation.
08 - Fill designated sections of the board with mixed nuts, creating textural contrast and providing crunchy elements throughout the platter.
09 - Position pita and flatbread pieces around the platter perimeter, arranging them to facilitate easy dipping and eating.
10 - Drizzle the entire assembled platter with 2 tablespoons extra virgin olive oil and generously garnish with fresh oregano and parsley.
11 - Present the board immediately to guests, encouraging them to mix and match complementary flavors and create personalized flavor combinations.
