Crudite Platter With Dips & Garnishes Recipe

Wash and trim

Thoroughly wash all vegetables. Trim carrot ends and peel if desired. Trim and cut celery into 3–4 inch sticks. Rinse cherry tomatoes and snap peas; trim stem ends of snap peas and radishes.

Cut carrots and cucumbers

Peel carrots (optional) and halve lengthwise, then cut into 3–4 inch batons. For English cucumbers, trim ends, slice lengthwise into quarters, then cut into 3–4 inch sticks.

Prepare bell peppers

Cut bell peppers in half, remove seeds and membranes, then slice each half into long strips about 1/2 inch wide.

Florets and small items

Separate broccoli and cauliflower into small, bite-sized florets. Keep florets fairly uniform (about 1–1.5 inches). Rinse and trim radishes and leave whole or halve depending on size. Pat all vegetables dry with a towel or spin in a salad spinner to remove excess water.

Optional blanching for broccoli & cauliflower

If you prefer slightly tender florets, bring a large pot of salted water to a boil. Blanch broccoli and cauliflower for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry before arranging.

Arrange on platter

On a large platter or board, group like vegetables in sections or create a color pattern. Fan cucumber and pepper strips, stack carrot and celery sticks in small bundles, and place cherry tomatoes, radishes, and snap peas in small piles. Fill gaps with broccoli and cauliflower florets.

Combine base

In a medium bowl, whisk together Greek yogurt and mayonnaise until smooth.

Add flavorings

Stir in lemon juice, minced garlic, chopped dill, chopped chives, salt, and black pepper. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or another 1/2 teaspoon lemon juice if desired.

Chill

Cover and refrigerate for at least 20–30 minutes to let flavors meld. Transfer to a small serving bowl and garnish with a teaspoon of olive oil and a sprinkle of chopped parsley just before serving.

Prepare chickpeas

Drain the canned chickpeas, reserving about 2 tablespoons of the liquid. Rinse chickpeas briefly if you prefer a cleaner flavor and pat dry lightly.

Blend hummus

In a food processor or high-speed blender, combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, minced garlic, ground cumin, and 1/2 teaspoon salt. Pulse to combine, then run the processor while streaming in the reserved chickpea liquid or water (about 1–2 tablespoons) until the hummus reaches a smooth, spreadable consistency. Scrape down sides as needed.

Adjust and serve

Taste and adjust seasoning with more salt, lemon juice, or olive oil as desired. Transfer hummus to a serving bowl and create a shallow well in the center. Drizzle with a little extra virgin olive oil, sprinkle smoked paprika and toasted sesame seeds, and finish with chopped parsley.

Place dips on platter

Set the Classic Herbed Yogurt Dip and Roasted Red Pepper Hummus in small bowls and place them centrally or spaced on the platter where they’re easy to reach.

Add garnishes

Garnish the herbed yogurt dip with a drizzle of olive oil and chopped parsley. Garnish the hummus with a drizzle of olive oil, smoked paprika, and toasted sesame seeds. Tuck lemon wedges near the yogurt dip for guests who want extra brightness.

Final touches

Scatter crackers or pita chips on one side of the platter or in a separate bowl. Make sure all vegetables are dry and evenly arranged. Serve immediately, or cover and refrigerate for up to 4 hours; bring to cool-room temperature before serving for best flavor.