For the Fresh Dips

• Hummus:
  1 cup canned chickpeas, drained
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• Pinch of salt
• 2–4 tablespoons water (to adjust consistency)

Tzatziki:

• 1/2 cup Greek yogurt
• 1/2 cucumber, finely grated and drained
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh dill (or 1/2 teaspoon dried)
• Pinch of salt

Whipped Feta Dip:

• 4 oz feta cheese
• 1/3 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 2–3 tablespoons water
• Pinch of salt

For the Grazing Board

• 2–3 pita breads or flatbreads
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup olives
• 1/2 cup roasted red peppers
• 1/2 cup grilled or roasted vegetables (zucchini, eggplant, peppers)
• 1/4 cup feta cheese, crumbled
• Fresh herbs (parsley, mint)
• Lemon wedges