Vegetable Crudité Tray With Dip Recipe

Wash and prepare produce

Thoroughly wash all vegetables under cold running water. Peel carrots if desired. Trim celery and cut into 3-4 inch sticks. Slice cucumbers in half lengthwise, scoop seeds if watery, and cut into sticks. Core and seed bell peppers, then cut into long strips. Trim radishes and slice in half if large. Rinse broccoli and cauliflower and separate into bite-size florets. Keep cherry tomatoes whole.

Blanch (optional) broccoli & cauliflower

Bring a medium pot of salted water to a boil. Add broccoli and cauliflower florets and blanch for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry. This keeps them bright and slightly tender while staying crisp.

Arrange on tray

On a large platter or serving tray, arrange vegetables in groups or alternating colors for visual appeal. Leave central space for dips. Drizzle a little olive oil over harder vegetables (carrots, cauliflower) and sprinkle with a pinch of sea salt and black pepper if desired.

Scatter fresh parsley leaves around the tray and add lemon wedges in a small bowl so guests can squeeze over vegetables. Toast pine nuts in a small dry skillet over medium heat, stirring, until golden (about 2-3 minutes) and cool; sprinkle over dips just before serving. Keep remaining olive oil, salt and pepper available for light seasoning.

Blend hummus

In a food processor combine drained chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin and salt. Pulse until a coarse paste forms. With the motor running, add water or aquafaba 1 tablespoon at a time until the mixture becomes smooth and creamy (about 1-2 minutes total). Taste and adjust salt, lemon, or cumin as needed.

Transfer hummus to a serving bowl, make a shallow well in the center, drizzle with 1 teaspoon olive oil and a sprinkle of smoked paprika or cumin if desired. Top with toasted pine nuts if using.

Prepare cucumber

Grate the seeded cucumber, then squeeze out excess moisture using a clean towel or paper towels. This prevents the tzatziki from becoming watery.

In a bowl combine Greek yogurt, grated cucumber, chopped fresh dill, lemon juice, minced garlic, olive oil, salt and black pepper. Mix until smooth. Chill for at least 15 minutes to allow flavors to meld before serving.

Roast eggplant

Preheat oven to 425°F (220°C). Prick the eggplant skin a few times with a fork and place on a baking sheet lined with foil. Roast for 30-40 minutes, turning once, until the skin is charred and flesh is very soft. Let cool, then scoop out the flesh and discard excess liquid.

In a food processor combine roasted eggplant flesh, pitted black olives, capers, minced garlic, lemon juice, olive oil, red pepper flakes and salt. Pulse until coarsely chopped but spreadable. Taste and adjust seasoning. Transfer to serving bowl and drizzle with a little olive oil.

Roast eggplant

Preheat oven to 425°F (220°C). Place whole eggplant on a foil-lined baking sheet and roast for 30-40 minutes, turning once, until collapsed and skin is charred. Cool, peel, and drain any excess liquid from the flesh.

In a food processor combine roasted eggplant flesh, tahini, lemon juice, minced garlic, olive oil, smoked paprika and salt. Process until smooth and creamy, scraping down sides as needed. Adjust lemon and salt to taste. Transfer to serving bowl and finish with a drizzle of olive oil and a sprinkle of smoked paprika.

Prepare dip

Drain jarred roasted red peppers and pat lightly to remove excess liquid. In a blender or food processor combine roasted red peppers, goat cheese (if using), minced garlic, lemon juice, olive oil, smoked paprika and salt. Blend until smooth and creamy. Taste and adjust seasoning.

Chill for 10-15 minutes if time allows to let flavors meld. Transfer to serving bowl and finish with a drizzle of olive oil and a sprinkle of smoked paprika or toasted pine nuts if desired.