Mediterranean Brunch Board with Dips (Printable)

A colorful Mediterranean platter with creamy dips, fresh vegetables, and flatbreads ideal for brunch gatherings.

# What You 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
05 - ½ teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 clove garlic, minced
09 - 1 tablespoon fresh dill
10 - 1 medium eggplant
11 - 2 tablespoons olive oil
12 - 1 cup roasted red pepper dip

→ Fresh Vegetables

13 - 1 large cucumber, sliced into rounds
14 - 1 cup cherry tomatoes, halved
15 - 1 large bell pepper, sliced into strips

→ Add-Ons

16 - 1 cup assorted olives (kalamata, green, or mixed)
17 - 1 cup crumbled feta cheese
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)

→ Breads and Finishing

19 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips
20 - 2 tablespoons olive oil for drizzling
21 - Fresh herbs for garnish (oregano, parsley)

# Directions:

01 - Blend drained chickpeas, tahini, lemon juice, garlic cloves, and salt in a food processor until smooth. Add water gradually to achieve desired consistency.
02 - Combine Greek yogurt, grated and well-drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste. Refrigerate for at least 1 hour.
03 - Place whole eggplant in a preheated 400°F oven for 30 to 35 minutes until completely soft. Cool slightly before scooping out flesh.
04 - Blend roasted eggplant flesh with tahini, olive oil, lemon juice, and salt until creamy and well combined.
05 - Spoon prepared hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
06 - Position filled bowls or ramekins strategically on a large serving board or platter, spacing them to allow room for vegetables and breads.
07 - Neatly place sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
08 - Scatter assorted olives and crumbled feta cheese across the board in clusters between vegetables.
09 - Fill designated sections of the board with mixed nuts to provide textural contrast and visual appeal.
10 - Position pita and flatbread pieces around the platter perimeter for convenient dipping access.
11 - Drizzle assembled platter with olive oil and generously garnish with fresh herbs such as oregano and parsley.
12 - Present immediately to guests and encourage exploration of flavor combinations through mixing and matching.

# Expert Advice:

01 -
  • It looks stunning without requiring any real plating skill, just a good eye for color.
  • Every element can be prepped ahead, so you're calm and ready when guests show up.
  • The variety means everyone finds something they love, from the creamy dips to the salty olives.
  • It doubles as breakfast, brunch, or even a light dinner with wine on the side.
02 -
  • Squeeze the grated cucumber hard before adding it to the tzatziki, or the dip will turn watery and dilute all the flavor.
  • Roast the eggplant until it's completely soft and the skin is charred, otherwise the baba ganoush will taste raw and bitter.
  • Warm your breads just before serving so they're soft and slightly fragrant, making them irresistible for dipping.
03 -
  • Chill your serving board in the fridge for ten minutes before assembling so the dips stay cool longer, especially in warm weather.
  • Drizzle a little extra olive oil over the hummus and baba ganoush just before serving, it makes them glossy and even more flavorful.
  • Keep a small bowl of extra flatbread in the oven on warm so you can refill the board without interrupting the flow of the meal.
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