# 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
→ Proteins and Cheese
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 - 1 cup assorted pita breads and flatbreads including whole wheat and rosemary varieties, cut into triangles or strips
→ Finishing
12 - 2 tablespoons 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 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 olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste
# How-To Steps:
01 - Combine 1 can drained chickpeas, 2 tablespoons tahini, 3 tablespoons lemon juice, 2 garlic cloves, and ½ teaspoon salt in a food processor. Blend until smooth, adding water gradually until reaching desired consistency. Transfer to a serving bowl.
02 - In a mixing bowl, combine 1 cup Greek yogurt, 1 medium grated and drained cucumber, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon fresh dill, and salt to taste. Stir until well combined. Cover and refrigerate for at least 1 hour before serving.
03 - Roast 1 medium eggplant at 400°F for 30 to 35 minutes until the skin is charred and flesh is very soft. Allow to cool slightly, then scoop out the flesh. Blend the eggplant with 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt to taste until creamy. Transfer to a serving bowl.
04 - Spoon all four prepared dips into separate small bowls or ramekins. Position them strategically across a large serving board or platter, leaving space around them for vegetables, cheese, and bread.
05 - Neatly place the sliced cucumber rounds, halved cherry tomatoes, and sliced bell pepper strips around the dips, creating colorful sections on the board.
06 - Scatter the assorted olives and crumbled feta cheese across the board in clusters, distributing them evenly throughout the platter.
07 - Fill small sections of the board with mixed nuts, creating pockets of crunch throughout the arrangement.
08 - Position the pita and flatbread pieces around the perimeter of the platter for easy access and dipping.
09 - Drizzle the assembled platter with 2 tablespoons of olive oil and garnish generously with fresh oregano and parsley throughout the board.
10 - Serve immediately while all components are fresh. Encourage guests to combine flavors by mixing dips, vegetables, cheese, and bread to their preference.
