Crudité Recipe

Wash and dry

Rinse all vegetables under cold running water to remove dirt. Pat dry with a clean kitchen towel or paper towels to remove surface moisture so dips won't get watery.

Prepare cucumber

Trim the ends of the English cucumber. Cut lengthwise into quarters, then slice each quarter on a slight diagonal into 3/8–1/2-inch (1 cm) slices or sticks, depending on preferred bite size.

Prepare bell peppers

Cut the bell peppers in half, remove seeds and membranes, then slice each half into 1/2-inch (1 cm) strips. For presentation, vary colors and arrange alternating red and yellow.

Prepare carrots

Peel carrots if desired. Cut into 3–4-inch sticks about 1/2-inch thick, or use a vegetable peeler to make long ribbons for variety.

Prepare celery

Trim tops and bottoms, then cut each stalk into 3–4-inch sticks similar in length to the carrot sticks.

Prepare cherry tomatoes and radishes

Leave cherry tomatoes whole (unless very large, then halve). Trim radish stems and slice radishes in half or quarters depending on size.

Prepare snap peas and broccoli

Trim strings from sugar snap peas if present. Cut broccoli into bite-sized florets. If you prefer slightly softened broccoli, briefly blanch in boiling water for 30 seconds, then plunge into ice water and drain—pat dry before serving.

Assemble hummus

Spoon 1 cup of classic hummus into a shallow serving bowl. Smooth the top with the back of a spoon, create a small well in the center, and drizzle 1 teaspoon of extra-virgin olive oil over the top. Sprinkle a pinch of smoked paprika over the hummus for color and aroma.

Make herbed yogurt dip

In a small bowl combine 1 cup Greek yogurt, 1 teaspoon fresh lemon juice, 1 teaspoon chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as desired. Transfer to a small serving bowl and drizzle a few drops of olive oil on top.

Choose a large platter or wooden board. Arrange vegetables in groups by type (cucumber, peppers, carrots, celery, cherry tomatoes, radishes, snap peas, broccoli) radiating from the dips or in neat rows so colors contrast. Keep sizes similar for easy picking with fingers or forks.

Place the hummus and yogurt dip bowls centrally or at one end of the platter. Sprinkle crumbled feta around the board if using and add marinated olives in a small bowl. Tuck toasted pita triangles or crackers along the edge of the platter.

Finish with an additional light drizzle of olive oil over vegetables if desired, a final pinch of smoked paprika over hummus, and a few sprigs of fresh dill or parsley for garnish. Serve immediately at room temperature for best flavor.