Crudités Platter Recipe

Wash and dry all vegetables thoroughly. Trim ends of carrots and celery; cut larger carrots into sticks if using whole baby carrots. Slice cucumber into 1/4-inch rounds; if preferred, halve rounds. Core and seed bell peppers, then cut into 3–4 inch strips. Trim snap peas. Halve or quarter radishes. Arrange vegetables on a large platter or board in groups for an attractive display.

Cook/soak (optional)

If using dried chickpeas, cook until very tender and cool. For this recipe we assume canned chickpeas are used; drain and rinse well.

Place chickpeas, tahini, lemon juice, garlic, cumin, salt, 2 tablespoons olive oil and cold water in a food processor. Process on high until smooth, stopping to scrape down sides as needed. If hummus seems too thick, add additional cold water, 1 teaspoon at a time, until desired creamy consistency is reached (about 1–2 tbs extra). Taste and adjust salt or lemon.

Transfer hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon olive oil and sprinkle smoked paprika on top. Cover and refrigerate if making ahead.

Remove stem and, if desired, seeds from the jalapeño (leave some seeds for heat). Roughly chop jalapeño and peel the garlic clove.

In a blender or food processor combine parsley, cilantro, chives, jalapeño, garlic, Greek yogurt, mayonnaise, lime juice, olive oil, salt and pepper. Blend until very smooth, scraping down sides as needed. If the dressing is too thick, add 1 teaspoon water or olive oil at a time until spreadable/dippable consistency is reached.

Taste and adjust seasoning—add more lime for brightness or salt for punch. Transfer to a small serving bowl and refrigerate until serving. Stir before serving.

Place crumbled feta and softened cream cheese in a small bowl or the bowl of a food processor. Add honey, optional Greek yogurt and lemon zest if using, and a pinch of black pepper.

Whip with an electric mixer or process until smooth and creamy, scraping down sides. Taste and add more honey or pepper as desired. Transfer to a small serving bowl and drizzle a little extra honey on top and sprinkle toasted pine nuts or pistachios if using.

Place the hummus, jalapeño green goddess and honey whipped feta in separate shallow bowls and position them on the platter with the arranged vegetables. Garnish hummus with olive oil and smoked paprika; garnish green goddess with a few whole herb leaves and a drizzle of olive oil; finish whipped feta with honey and nuts.

Add lemon wedges and scattered fresh herbs around the platter for color. Keep refrigerated if not serving immediately; remove 10–15 minutes before serving to take the chill off the dips.

Serve with small spoons or spreaders for each dip. Leftovers: store dips in airtight containers in the refrigerator for up to 4 days; vegetables are best the same day.