# Needed ingredients:
→ 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 or green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, or pistachios
→ Breads
11 - 1 cup assorted pita and flatbreads, whole wheat or rosemary varieties, cut into triangles or strips
→ Finishing
12 - 2 tablespoons extra virgin olive oil
13 - Fresh herbs for garnish, oregano or parsley
→ Hummus Components
14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic, minced
18 - ½ teaspoon salt
19 - Water as needed for consistency
→ Tzatziki Components
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 Components
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
# How to make it:
01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, 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, grated and well-drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste. Mix thoroughly until well combined. Refrigerate for at least 1 hour to allow flavors to develop.
03 - Roast eggplant at 400°F for 30 to 35 minutes until tender and skin is charred. Allow to cool slightly, then scoop flesh into a food processor. Blend with tahini, olive oil, lemon juice, and salt until creamy. Transfer to a serving bowl.
04 - Spoon prepared hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins for easy serving.
05 - Place dip-filled bowls toward the center of a large serving platter, positioning them strategically to create natural sections for other components.
06 - Arrange sliced cucumber rounds, halved cherry tomatoes, and sliced bell pepper strips around the dips in organized sections, creating visual appeal and easy access.
07 - Scatter assorted olives and crumbled feta cheese across the board in between vegetable sections, distributing evenly throughout the platter.
08 - Fill remaining small sections of the board with mixed nuts, providing crunch and protein balance to the presentation.
09 - Position pita and flatbread pieces around the outer edges of the platter, creating an accessible border for dipping.
10 - Drizzle the entire assembled platter with extra virgin olive oil and garnish generously with fresh oregano and parsley for color and aroma.
11 - Present immediately while breads are fresh. Encourage guests to mix and match flavors by combining different dips, vegetables, cheeses, and breads according to personal preference.
