# 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, kalamata and green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, and pistachios
→ Breads
11 - 1 cup assorted pita breads and flatbreads, whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing Touches
12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish, oregano and parsley
→ Hummus Base
14 - 1 can chickpeas, 15 ounces, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic
18 - 1/2 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
# Directions:
01 - Combine drained and rinsed chickpeas, tahini, fresh lemon juice, garlic cloves, and salt in a food processor. Blend until smooth and creamy, adding water gradually to achieve desired consistency. Transfer to a serving bowl.
02 - In a mixing bowl, combine Greek yogurt with grated and thoroughly drained cucumber, minced garlic, extra virgin olive oil, fresh dill, and salt to taste. Stir until well combined. Cover and refrigerate for at least 1 hour to allow flavors to meld.
03 - Roast whole eggplant at 400°F for 30 to 35 minutes until the flesh is very soft and collapsed. Allow to cool slightly, then scoop out the soft flesh. Place in food processor with tahini, extra virgin olive oil, fresh lemon juice, and salt. Blend until creamy and smooth. Transfer to a serving bowl.
04 - Spoon all four dips into separate small bowls or ramekins for easy serving and visual distinction on the platter.
05 - Arrange the bowls or ramekins of hummus, tzatziki, baba ganoush, and roasted red pepper dip on a large serving board or platter, spacing them evenly to create focal points.
06 - Neatly place sliced cucumber rounds, halved cherry tomatoes, and sliced bell pepper strips around the dips in organized sections, creating visual balance and easy access.
07 - Scatter assorted olives and crumbled feta cheese across the board in distributed sections between the vegetables and dips.
08 - Fill small open sections of the board with mixed nuts, providing texture contrast and nutritional density to the spread.
09 - Position pita and flatbread pieces around the perimeter and throughout the platter, ensuring easy accessibility for dipping and scooping.
10 - Lightly drizzle extra virgin olive oil over the assembled platter, focusing on the dips and vegetable sections. Garnish generously with fresh oregano and parsley for color and aromatic appeal.
11 - Transfer the completed board to the table and invite guests to mix and match components according to personal preference, combining dips with vegetables, cheeses, nuts, and breads.
