Crudités Recipe

Wash and dry all vegetables thoroughly. Peel carrots and cut into 3–4 inch sticks. Cut cucumber into similar-length sticks. Trim and cut celery into sticks. Halve or quarter radishes, cut mini peppers in half and remove seeds, trim snap peas, and break broccoli/cauliflower into bite-size florets. Keep cherry tomatoes whole.

Arrange the prepared vegetables on a large serving platter or board, grouping by type for color and ease of picking. Chill briefly if not serving immediately.

Prepare hummus

In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, salt, and pepper. Pulse to combine until a coarse paste forms.

With the motor running, drizzle in 2 tablespoons olive oil and 2 tablespoons cold water (or aquafaba) to help emulsify. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning — add more lemon, salt, or cumin if desired.

Transfer hummus to a shallow bowl, make a small well in the center, drizzle with 1 tablespoon olive oil and sprinkle paprika. Set aside or refrigerate until serving. Bring to room temperature 15 minutes before serving for best flavor.

Mix blue cheese dressing

In a bowl, gently mash about half of the crumbled blue cheese with a fork. Add Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce (if using), and black pepper. Stir to combine.

Fold in the remaining crumbled blue cheese for texture. If the dressing is too thick, thin with up to 1 teaspoon cold water until it reaches desired dipping consistency. Taste and adjust salt or lemon if needed.

Chill the dressing until ready to serve so flavors meld; stir again before plating.

Prepare herb yogurt dressing

In a bowl, whisk together the Greek yogurt, chopped fresh herbs, lemon juice, olive oil, minced garlic, honey (or maple syrup), salt, and pepper until smooth and evenly combined.

Taste and adjust acidity, sweetness, or salt. Refrigerate for at least 10 minutes to allow the herbs to infuse the yogurt.

Place the hummus, blue cheese dressing, and herb yogurt dressing in separate small bowls and arrange them on the platter with the vegetables.

Scatter toasted pine nuts or chopped walnuts near the blue cheese dressing (optional). Garnish bowls and platter with fresh herb sprigs and place lemon wedges alongside for squeezing.

Serve immediately for the freshest texture, or cover and refrigerate for up to 4 hours. Bring to room temperature for 15 minutes before serving if chilled.