A delicious and easy to assemble snack board that is perfect for parties or other small gatherings.
Every month I host a cookbook club at my house and I made this snack board for the Mediterranean themed month. It was so easy, that I thought I’d share!
First, gather your ingredients. You’ll need two types of hummus, flatbread or another type of cracker or bread to dip into the hummus, stuffed grape leaves (dolmas), olives, and a fresh cucumber and tomato salad.
For this snack board, I chose to include two dips. I made a baba ganoush recipe that I found on Pinterest and also made a garlic rosemary hummus that I am sharing below. Feel free to use your favorite hummus (store bought or homemade) or another Mediterranean dip.
I chose a flatbread that I found at Trader Joe’s. I cut the flatbread prior to adding to the board so that they were the perfect size for each scoop of hummus. Pita or crackers would also work well here.
I love these stuffed grape leaves and usually buy the canned ones at Trader Joe’s. I have also seen them sold in cans at other stores as well as in the salad bar area of Whole Foods.
I chose to use green olives for my board. A combination of green olives and Kalamata olives would also be nice. Choose whichever olives you like!
Cucumber Tomato Salad
I chopped up 1 cucumber, 1 tomato, and 1/2 an onion and then sprinkled in some parsley, salt, a little bit of lemon juice, and some olive oil for some extra flavor. This is a bright addition to the board.
To assemble the Mediterranean snack board, I first placed each dip into two matching bowls. I placed these bowls on top of a large platter and then started filling the gaps with the above ingredients. I placed the dolmas in the center, since they are sturdier and could act as a “wall” to prevent any juices from the cucumber tomato salad getting onto the bread. I had some extra room next to the dolmas, so I placed the olives there. I put the cucumber tomato salad on one half of the platter, I left a spot open for the flatbread on the other half of the platter, covered the platter with plastic wrap, and stored it in the fridge until ready to serve. Right before serving, I placed the flatbread in the reserved spot and the platter was ready to go!
Roasted Garlic and Rosemary Hummus
An easy and flavorful hummus recipe.
- 1 head of garlic, unpeeled
- Drizzle of avocado oil (or other high heat oil)
- Pinch of salt
- 1 can garbanzo beans, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup fresh rosemary, measured first and then roughly chopped
- 1/2 lemon, juiced
- 4 cloves garlic, from roasted head of garlic above
- Salt, to taste
Preheat the oven to 400 degrees F. Cut off the top of the head of garlic, drizzle with some avocado oil and add a pinch or two of salt. Wrap the head of garlic in foil and roast in the preheated oven for about 45 minutes, or until the top is slightly browned and the garlic is soft.
Once the garlic is roasted, add the remaining ingredients to a food processor along with four of the cloves of garlic from the roasted head of garlic. Blend until smooth, pausing and scraping down the sides as needed. Serve and garnish with additional rosemary, if desired.