Mediterranean Brunch Board Dips Flatbreads (Printable)

A vibrant shareable platter with classic Mediterranean dips, fresh vegetables, savory cheeses, 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 medium eggplant
10 - 2 tablespoons olive oil for dips
11 - 1 cup 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

→ Cheese and Proteins

15 - 1 cup assorted olives, mixed varieties
16 - 1 cup feta cheese, crumbled
17 - 1 cup mixed nuts, assorted varieties

→ Breads

18 - 4 cups assorted pita breads and flatbreads, cut into triangles or strips

→ Finishing

19 - 2 tablespoons extra virgin olive oil
20 - 2 tablespoons fresh herbs for garnish, mixed oregano and parsley

# Step-by-Step Guide:

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. Transfer to a serving bowl.
02 - Combine Greek yogurt, grated cucumber, minced garlic, olive oil, and fresh dill in a mixing bowl. Season with salt to taste. Cover and refrigerate for at least 1 hour before serving.
03 - Place whole eggplant on a baking sheet and roast at 400°F for 30 to 35 minutes until flesh is tender and skin collapses slightly. Cool until handleable.
04 - Scoop softened eggplant flesh into a food processor. Add tahini, olive oil, lemon juice, and salt. Blend until creamy and well-combined. Transfer to a serving bowl.
05 - Spoon prepared hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate small bowls or ramekins for individual presentation.
06 - Position dip bowls strategically on a large serving board or platter, leaving space between each for vegetable and bread arrangement.
07 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips in organized sections around the dip bowls.
08 - Scatter mixed olives and crumbled feta cheese across remaining board spaces for visual appeal and flavor distribution.
09 - Fill designated small sections of the board with mixed nuts to provide textural contrast and nutritional balance.
10 - Position pita and flatbread pieces around the board perimeter, creating easy access points for dipping and assembly.
11 - Drizzle assembled platter with extra virgin olive oil. Generously garnish with fresh oregano and parsley. Serve immediately.

# Expert Tips:

01 -
  • Everything can be prepped ahead so you actually get to sit with your guests instead of hiding in the kitchen.
  • It looks like you spent hours when really you just arranged things prettily and let the flavors do the talking.
  • People can build their own bites, which means everyone's happy and no one complains about what they don't like.
  • Leftovers (if there are any) make the best next-day lunches tucked into pita pockets.
02 -
  • If you don't drain the cucumber for tzatziki properly, you'll end up with a watery mess that slides right off your bread.
  • Roasting the eggplant until it's completely soft is non-negotiable, undercooked eggplant makes baba ganoush taste bitter and chunky.
  • Warm your breads right before serving or they'll turn into sad, stiff crackers.
  • Don't overthink the arrangement, the best boards look a little wild and abundant, not like a magazine shoot.
03 -
  • Toasting your nuts in a dry skillet for five minutes transforms them from boring to essential, don't skip this step.
  • If your hummus looks too thick, add ice water instead of regular water, it makes it fluffier and lighter.
  • For baba ganoush, char the eggplant directly over a gas flame if you can, the smoky flavor is unreal.
  • Always taste your dips before serving and adjust the salt and lemon, they should be bold enough to stand up to all the other flavors on the board.
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