Vegetables & Dips Recipe

Wash all vegetables thoroughly under cold running water.

Peel and cut carrots into 3–4 inch sticks, about 3 cups total.

Trim celery, cut into similar 3–4 inch sticks and remove any strings if needed.

Slice mini cucumbers or English cucumber into sticks or thick rounds (about 2 cups).

Core and seed the red bell pepper, then cut into 1/2-inch strips (about 1 cup).

Rinse radishes, trim ends and halve or quarter to make bite-sized pieces (about 1 cup).

Keep cherry tomatoes whole or halve if large; arrange all vegetables on a platter and refrigerate while preparing dips.

Mix base

In a medium bowl, combine 1 cup Greek yogurt and 2 tablespoons mayonnaise. Whisk until smooth.

Add flavorings

Stir in 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon minced garlic, 1 tablespoon chopped dill and 1 tablespoon chopped parsley.

Season

Season with 1 teaspoon sea salt and 1 teaspoon black pepper (adjust to taste). Mix well and taste; add a pinch more lemon or salt if desired.

Chill

Cover and refrigerate for at least 15 minutes to let flavors marry. Bring out 5 minutes before serving to soften slightly.

Prepare chickpeas

Place 1 cup drained, rinsed chickpeas in a food processor. For extra-smooth hummus, reserve 2–3 tablespoons of the chickpea liquid (aquafaba) from the can; otherwise use water in the recipe.

Add remaining ingredients

Add 1/2 cup roasted red pepper, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, 1 tablespoon olive oil and 3/4 teaspoon salt to the processor.

Process to smooth

Pulse to combine, then run the processor while drizzling in 2 tablespoons water (or reserved aquafaba) until the mixture is creamy and smooth. Stop and scrape down the sides as needed; if too thick, add another tablespoon of water at a time until desired consistency is reached.

Adjust and finish

Taste and adjust seasoning with more salt, lemon, or smoked paprika to preference. Transfer to a serving bowl and drizzle with 1 teaspoon olive oil; sprinkle toasted pine nuts or chopped pistachios and parsley if using.

Arrange the chilled vegetables around two small bowls — one with herbed yogurt dip and one with the smoky red pepper hummus.

Garnish yogurt dip with a small drizzle of olive oil, a pinch of cracked black pepper and a few herb leaves. Garnish hummus as described above.

Serve immediately, or cover and chill both dips up to 2 days. The vegetables are best served fresh within the day.