Mediterranean Brunch Board with Dips

The blender was caked with tahini from the night before, and I was assembling this board twenty minutes before friends arrived. I'd wanted something impressive but easy, and the idea of a Mediterranean spread felt right. As I spooned hummus into bowls and sliced cucumbers in a slight panic, the kitchen began to smell like lemon and roasted eggplant. By the time the doorbell rang, the platter looked like I'd planned it for days.

I made this for a Saturday morning gathering when nobody wanted anything heavy. We sat outside with coffee and sparkling water, tearing flatbread and scooping baba ganoush while the sun warmed the table. Someone said it felt like vacation, and I realized that's exactly what a good brunch board should do. It disappeared faster than I expected, and I've been making it ever since whenever I want something generous and easy.

Ingredients

• Hummus: The base of any good mezze spread, smooth and garlicky, and you can make it as thick or loose as you like by adjusting the water.
• Tzatziki sauce: Cool, tangy, and refreshing, this yogurt dip needs time in the fridge to let the cucumber and dill meld together.
• Baba ganoush: Roasting the eggplant until the skin chars gives this dip its signature smoky depth that store bought versions rarely match.
• Roasted red pepper dip: Sweet and vibrant, it adds a pop of color and a slightly different texture to the lineup.
• Cucumber: Crisp, hydrating, and the perfect vehicle for scooping up thick dips without breaking.
• Cherry tomatoes: Halved so they don't roll off the board, they add juicy bursts of sweetness between bites.
• Bell pepper: Sliced into strips, they're sturdy enough to hold a generous swipe of hummus.
• Assorted olives: Briny and bold, they balance out the creamy dips and add that essential Mediterranean punch.
• Feta cheese: Crumbled and salty, it melts slightly on warm flatbread and adds richness to every bite.
• Mixed nuts: Toasted almonds, walnuts, or pistachios bring crunch and a subtle earthy flavor that ties everything together.
• Pita breads and flatbreads: The edible utensils, and warming them briefly makes them soft and pliable for scooping.
• Olive oil: A drizzle over the finished board adds shine and a fruity richness that pulls all the flavors together.
• Fresh herbs: Oregano, parsley, or dill scattered on top make the platter look alive and smell incredible.

Instructions

Make the hummus:

Toss the drained chickpeas, tahini, lemon juice, garlic, and salt into a food processor and blend until it's silky smooth. Add water a tablespoon at a time until it reaches the consistency you love, creamy but not runny.

Make the tzatziki:

Grate the cucumber and squeeze out as much liquid as you can using a kitchen towel or your hands, then stir it into the Greek yogurt with garlic, olive oil, dill, and salt. Let it chill in the fridge for at least an hour so the flavors can settle in.

Make the baba ganoush:

Roast the whole eggplant in a hot oven until the skin blisters and the flesh turns soft and collapsing, then scoop out the insides and blend with tahini, olive oil, lemon juice, and salt until smooth. The smokiness from the roasted skin is what makes this dip unforgettable.

Spoon the dips into bowls:

Use small bowls or ramekins so each dip has its own space and guests can see what they're diving into. This also keeps the board tidy and makes refilling easy.

Arrange the dips on the board:

Place them in different corners or a loose line down the center, leaving plenty of room around them for everything else.

Add the fresh vegetables:

Tuck cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in small clusters. They add color and crunch, and they're light enough not to steal the show.

Scatter the olives and feta:

Drop them in little piles across the board, filling gaps and adding bursts of salt and tang wherever you look.

Fill in with mixed nuts:

Tuck handfuls of nuts into empty spots for texture and richness. They're a nice surprise between bites of creamy dip and soft bread.

Arrange the breads:

Fan out pita triangles and flatbread strips around the edges of the platter, making sure they're easy to grab. Warm them briefly in the oven if you have time.

Drizzle and garnish:

Finish with a generous drizzle of olive oil over the dips and vegetables, then scatter fresh herbs on top for color and aroma.

Serve immediately:

Set the board on the table and let everyone dig in, mixing flavors and textures however they like. The best part is watching people build their perfect bite.

Save

One morning, a friend who'd never tried baba ganoush scooped some onto warm pita and paused mid bite, surprised by the smoky richness. She went back for seconds, then thirds, and later texted asking for the recipe. That's when I knew this board wasn't just pretty, it was the kind of food that quietly changes how people think about vegetables and dips.

Making It Your Own

I've added marinated artichokes, sun dried tomatoes, and even pickled turnips depending on what's in the fridge. A handful of fresh radishes adds a peppery snap, and a small dish of honey next to the feta is an unexpectedly perfect combination. The beauty of a board like this is that it bends to whatever you have or whatever sounds good in the moment.

Timing and Prep Strategy

Make all three dips the day before and store them covered in the fridge, which actually improves their flavor overnight. The morning of, all you need to do is slice vegetables, warm the bread, and arrange everything on the platter. I've done this setup in under fifteen minutes once the dips were ready, and it still looked like I'd spent an hour on it.

Serving and Pairing Suggestions

This board works beautifully with a chilled white wine, a light rosé, or even sparkling water with lemon if you want to keep things easy. I like to set out small plates and napkins so people can load up and take their time. If you're serving it as a main, consider adding a simple grain salad or soup on the side to round out the meal.

• Add a small bowl of za'atar or sumac for guests to sprinkle over their bites.
• Include a few boiled eggs, halved and sprinkled with salt, for extra protein.
• If anyone's gluten free, swap in rice crackers or gluten free flatbreads without changing a thing.

Save

This platter has become my go to whenever I want to feed people something beautiful without stress. It's forgiving, flexible, and always makes the table feel abundant and welcoming.

Recipe FAQs

→ Can I prepare the dips ahead of time?

Absolutely. The hummus, baba ganoush, and tzatziki actually develop deeper flavors when made a day in advance. Store them in airtight containers and refrigerate until ready to assemble your board.

→ What vegetables work best for this platter?

Cucumber, cherry tomatoes, and bell peppers provide great color and crunch. You can also add radishes, carrot sticks, or raw cauliflower for variety. Choose vegetables that hold their shape well when dipped.

→ How do I keep the flatbreads warm for serving?

Warm your pita and flatbreads in a 350°F oven for 5-7 minutes right before serving. You can also wrap them in a clean kitchen towel to maintain heat while guests enjoy the board.

→ Can I make this board vegan-friendly?

Simply omit the feta cheese or replace it with a plant-based alternative. Ensure your store-bought dips are dairy-free, or use coconut yogurt for the tzatziki. The remaining elements are naturally vegan.

→ What beverages pair well with this Mediterranean spread?

Crisp white wines like Sauvignon Blanc or Assyrtiko complement the fresh vegetables. For non-alcoholic options, try sparkling water with lemon or mint, or traditional iced tea with a splash of pomegranate juice.

→ How many people does this board serve?

This platter comfortably serves 6 people as a brunch centerpiece. For larger gatherings, consider doubling the dips and adding more vegetables and breads. Guests tend to graze and sample multiple combinations.