# 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 - 1/2 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 for baba ganoush
11 - 2 tablespoons fresh lemon juice for baba ganoush
12 - 1 cup roasted red pepper dip, store-bought or homemade
→ 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 feta cheese, crumbled
18 - 1 cup mixed nuts (almonds, walnuts, pistachios)
→ Breads
19 - 1 cup assorted pita breads and flatbreads, cut into triangles or strips
→ Finishing Touches
20 - 2 tablespoons olive oil for drizzling
21 - Fresh herbs for garnish (oregano, parsley, or mint)
# How to Make It:
01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth, adding water gradually to reach desired consistency. Transfer to a bowl.
02 - Mix Greek yogurt, grated and well-drained cucumber, minced garlic, olive oil, and fresh dill in a bowl. Season with salt to taste. Refrigerate for at least 1 hour before serving.
03 - Place whole eggplant on a baking sheet and roast at 400°F for 30 to 35 minutes until completely soft and the skin begins to collapse.
04 - Allow roasted eggplant to cool slightly. Scoop out the soft flesh and combine with tahini, olive oil, lemon juice, and salt in a food processor. Blend until creamy and transfer to a bowl.
05 - Spoon each dip (hummus, tzatziki, and baba ganoush) into separate bowls or ramekins for presentation.
06 - Position the three dip bowls strategically across a large serving board or platter, spacing them evenly for guest accessibility.
07 - Arrange 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 remaining board space, creating visual variety and color contrast.
09 - Fill small sections of the platter with mixed nuts, positioning them to add height and visual interest.
10 - Place pita and flatbread triangles or strips around the perimeter of the platter for easy access and dipping.
11 - Drizzle the entire assembled platter with olive oil and generously scatter fresh herbs throughout for flavor and presentation.
12 - Present the board immediately to guests and encourage them to combine dips, vegetables, breads, and toppings according to personal preference.
