Colorful platter with four creamy dips, fresh vegetables, olives, feta, and warm flatbreads
# 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 - ½ 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
→ 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, green, or mixed varieties)
18 - 1 cup crumbled feta cheese
19 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
20 - 6-8 pita breads and flatbreads (whole wheat, rosemary, or plain), cut into triangles or strips
→ Finishing Touches
21 - 2 tablespoons extra virgin olive oil
22 - Fresh herbs for garnish (oregano, parsley)
# How to Make It:
01 - Add drained chickpeas, tahini, lemon juice, minced garlic, and salt to food processor. Blend until smooth and creamy, adding water gradually if needed to achieve desired consistency.
02 - Combine Greek yogurt with grated cucumber (squeeze out excess moisture), minced garlic, olive oil, and fresh dill in mixing bowl. Season with salt to taste. Transfer to serving bowl and refrigerate for minimum 1 hour before serving.
03 - Preheat oven to 400°F. Place whole eggplant on baking sheet and roast for 30-35 minutes until skin darkens and flesh becomes tender. Remove from oven and cool until handle-able.
04 - Scoop roasted eggplant flesh into food processor. Add tahini, olive oil, lemon juice, and salt. Blend until creamy and well-combined. Transfer to serving bowl.
05 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate small bowls or ramekins. Position dips strategically across center and sides of large serving board.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around dips, leaving space for additional components.
07 - Scatter crumbled feta cheese and assorted olives across remaining board space, distributing evenly for visual balance and flavor distribution.
08 - Fill small sections of board with mixed nuts for textural contrast. Arrange pita and flatbread pieces around perimeter of platter for easy access and dipping.
09 - Drizzle assembled platter with extra virgin olive oil. Garnish generously with fresh oregano and parsley. Serve immediately and encourage guests to combine flavors.
