# 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 drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil
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
→ Add-Ons
15 - 1 cup assorted olives (kalamata, green, or mixed varieties)
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
18 - 1 cup assorted pita and flatbreads (whole wheat, rosemary, or plain), cut into triangles or strips
→ Finishing Touches
19 - 2 tablespoons extra virgin olive oil for drizzling
20 - Fresh oregano and parsley for garnish
# Directions:
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 and well-drained cucumber, minced garlic, olive oil, fresh dill, and salt to taste in a mixing bowl. Stir until well combined. Refrigerate for at least 1 hour before serving.
03 - Roast eggplant at 400°F (200°C) for 30 to 35 minutes until very soft. Allow to cool slightly, then scoop out the flesh. Combine eggplant with tahini, olive oil, lemon juice, and salt in a food processor. Blend until creamy and smooth. Transfer to a serving bowl.
04 - Spoon hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins. Position these bowls strategically on a large serving board or platter as focal points.
05 - Neatly arrange cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dip containers, creating organized sections on the board.
06 - Scatter crumbled feta cheese and assorted olives throughout the platter, filling gaps between vegetables and creating visual contrast.
07 - Fill small sections of the board with mixed nuts for texture. Arrange pita and flatbread pieces around the outer edges and between components for easy access and dipping.
08 - Drizzle the entire assembled platter with extra virgin olive oil. Garnish generously with fresh oregano and parsley, distributing herbs across all sections.
09 - Present the board immediately to guests. Encourage mixing and matching of dips, vegetables, cheeses, and breads to create personalized flavor combinations.
