# What You'll Need:
→ 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
→ 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, green, or mixed)
09 - 1 cup crumbled feta cheese
10 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
11 - 8 ounces assorted pita and flatbreads (whole wheat, rosemary), cut into triangles or strips
→ Hummus Components
12 - 1 can (15 ounces) chickpeas, drained and rinsed
13 - 2 tablespoons tahini
14 - 3 tablespoons fresh lemon juice
15 - 2 cloves garlic
16 - ½ teaspoon salt
17 - Water as needed
→ Tzatziki Components
18 - 1 cup Greek yogurt
19 - 1 medium cucumber, grated and well-drained
20 - 1 clove garlic, minced
21 - 1 tablespoon extra virgin olive oil
22 - 1 tablespoon fresh dill
23 - Salt to taste
→ Baba Ganoush Components
24 - 1 medium eggplant
25 - 2 tablespoons tahini
26 - 2 tablespoons extra virgin olive oil
27 - 2 tablespoons fresh lemon juice
28 - Salt to taste
→ Finishing
29 - 2 tablespoons extra virgin olive oil
30 - Fresh herbs for garnish (oregano, parsley)
# Cooking Steps:
01 - In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, and salt. Blend until smooth and creamy, adding water gradually as needed to reach desired consistency. Transfer to a serving bowl.
02 - In a mixing bowl, combine Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste. Stir until well combined. Refrigerate for at least 1 hour before serving.
03 - Preheat oven to 400°F. Place whole eggplant directly on oven rack and roast for 30 to 35 minutes until completely soft and skin is darkened. Cool slightly before handling.
04 - Cut cooled eggplant in half and scoop out the soft flesh. Transfer to food processor with tahini, olive oil, lemon juice, and salt. Blend until creamy and smooth. Transfer to a serving bowl.
05 - Pour all prepared dips into separate bowls or ramekins. Position them strategically on a large serving board or platter, leaving space between each dip.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dips in organized sections.
07 - Scatter assorted olives and crumbled feta cheese across the board in clusters, distributing evenly around the vegetables and dips.
08 - Fill small sections of the board with mixed nuts, creating pockets of texture and variety across the platter.
09 - Position pita and flatbread triangles and strips around the perimeter and throughout the board for easy access and dipping.
10 - Drizzle the entire assembled platter with olive oil and garnish generously with fresh oregano and parsley. Serve immediately and encourage guests to create custom flavor combinations.
