Name: Crudites Platter with Three Dips
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 bunch Rainbow Carrots, peeled and halved; 1 large English Cucumber, sliced into rounds; 3 medium Watermelon Radishes, thinly sliced; 1 bunch Asparagus spears, blanched; 1 can Chickpeas, drained and rinsed; 0.5 cup Roasted Red Peppers; 1 cup Greek Yogurt, plain; 0.25 cup Fresh Dill and Chives, minced; 1 large Ripe Avocado; 0.5 cup Fresh Basil leaves; 3 tbsp Lemon Juice; 2 tbsp Tahini

"A masterpiece of color and crunch, this crudité platter is the ultimate party centerpiece. Featuring three distinct, creamy dips and a bounty of farm-fresh seasonal vegetables, it offers a healthy yet indulgent snacking experience for any occasion."

Ingredients

Qty	Item
1 bunch 300 g	Rainbow Carrots, peeled and halved
1 large 300 g	English Cucumber, sliced into rounds
3 medium 150 g	Watermelon Radishes, thinly sliced
1 bunch 450 g	Asparagus spears, blanched
1 can 425 g	Chickpeas, drained and rinsed
0.5 cup 120 g	Roasted Red Peppers
1 cup 245 g	Greek Yogurt, plain
0.25 cup 15 g	Fresh Dill and Chives, minced
1 large 200 g	Ripe Avocado
0.5 cup 20 g	Fresh Basil leaves
3 tbsp 45 ml	Lemon Juice
2 tbsp 30 g	Tahini

How to Make Crudites Platter with Three Dips

Prepare the Roasted Red Pepper Hummus: In a food processor, blend chickpeas, roasted red peppers, tahini, 1 tablespoon of lemon juice, and a pinch of salt until smooth. Transfer to a small bowl.

Make the Lemon Herb Yogurt Dip: In a medium bowl, whisk together the Greek yogurt, minced dill, chives, and 1 tablespoon of lemon juice. Season with salt and cracked black pepper.

Create the Avocado Green Goddess Dip: Clean the food processor, then blend the avocado, fresh basil, remaining lemon juice, and a splash of water until creamy and vibrant green.

Prepare the Vegetables: Blanch the asparagus in boiling water for 2 minutes, then immediately shock in ice water to keep them bright green. Slice the carrots, cucumbers, and radishes.

Assemble the Platter: Place the three dip bowls onto a large wooden board or platter. Arrange the vegetables artistically around the bowls, grouping them by color for maximum visual impact.

Final Touch: Garnish the dips with a drizzle of olive oil or fresh herbs and serve immediately.

·
Use an ice bath for the asparagus and snap peas to ensure they stay crisp and maintain a vivid green color.
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To prevent the avocado dip from browning, press plastic wrap directly onto the surface of the dip until ready to serve.
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Arrange vegetables in a 'rainbow' pattern to make the platter more visually appealing for guests.
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If the hummus is too thick, add one or two ice cubes while blending for an ultra-creamy texture.

Frequently Asked Questions

Can I make the dips in advance?

Yes, the hummus and yogurt dip can be made up to 48 hours in advance. The avocado dip is best made the day of to prevent oxidation.

What other vegetables work well for crudités?

Blanched broccolini, snap peas, bell pepper strips, and endive leaves are all excellent choices.

Is this recipe vegan?

The hummus is vegan. You can make the entire platter vegan by substituting the Greek yogurt with a dairy-free almond or soy-based yogurt.

How do I keep the vegetables crisp?

Keep the sliced vegetables wrapped in damp paper towels in the refrigerator until you are ready to assemble the platter.

Video Tutorials

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