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Snack platter with dips Recipe

Mediterranean · Appetizer · 20 min total

A vibrant and customizable snack platter featuring three easy dips – creamy hummus, smoky baba ganoush, and tangy tzatziki – served with crunchy vegetables, pita chips, and olives. Perfect for parties or a light meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons olive oil, plus more for drizzling
• 2 medium eggplants
• 1/4 cup plain Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• Assorted vegetables: carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes
• Pita chips or warm pita bread
• Mixed olives
• Paprika and fresh parsley for garnish

Instructions

1. For hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Process until smooth. With motor running, slowly add 3 tablespoons olive oil until creamy. Transfer to a bowl, drizzle with olive oil, and sprinkle paprika.
2. For baba ganoush: Preheat broiler. Pierce eggplants with a fork and broil, turning occasionally, until skin is charred and flesh is soft, about 15-20 minutes. Let cool, then peel off skin. Mash flesh with a fork. Stir in 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt to taste. Transfer to a bowl and garnish with parsley.
3. For tzatziki: In a bowl, combine yogurt, grated cucumber, dill, mint, 1 tablespoon lemon juice, and salt. Mix well. Drizzle with olive oil.
4. Arrange dips in small bowls on a large platter. Surround with assorted vegetables, pita chips, and olives. Serve immediately.

Tips

• Make dips ahead and refrigerate; bring to room temperature before serving.
• For extra flavor, add a pinch of cumin to hummus or smoked paprika to baba ganoush.
• Use gluten-free crackers if needed.

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