With the start of spring comes the desire to pack in all the fresh veggies I can, and what better way than arranging them in a beautiful Crudités Platter with Homemade Dips to accompany them?
Crudités Platter with Homemade Dips
Veggies, you either love them or hate them, but no one can resist them when delicious and secretly nutritious dips are involved! Plus, arranging the veggies into a beautiful Crudités Platter is the perfect centerpiece to any spring (or summer!) gathering.
What You’ll Need
- Raw veggies: Think about selecting different colors and textures to up the contrast visually and add lots of nutritional value (did you know that different colors in foods mean different health benefits?)
- A variety of dips: Be sure to cater to the dietary needs of your group. The recipes below are all made with real ingredients to help with allergies and leave your guests feeling great! The hummus is perfect for vegans while the tzatziki is vegetarian friendly.
- Something that adds a crunch: Roasted chickpeas and/or nuts are my favorites to add a crunch to any spread.
- Fresh herbs- Not only are they good for you, but they add an extra detail to your display that looks beautiful.
- Serving pieces: A tray/platter, small bowls, spoons and tongs are all essentials for serving.
What I Used:
- Hummus
- Tzatziki
- Ranch Dip
- Cucumber
- Celery
- Broccoli
- Carrots
- Cauliflower
- Radishes
- Olives
- Roasted Chickpeas
- Almonds
- Pita Bread
Ready to make it yourself?
Get some inspiration for putting together your Crudités Platter with Homemade Dips by watching this styling video that I was lucky enough to create in partnership with LesserEvil Snacks! Add their Veggie Sticks to your spread for a flavorful crunch and the ideal way to offer a serving of veggies to even the pickiest eater! Just like the vegetables, they pair amazing with the homemade dips.
FOLLOW ALONG
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Ingredients
Equipment
Method
- Using a food processor or high powered blender, blend lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
- Add in half of the drained and rinsed chickpeas along with two tbsp of water and blend until smooth.
- Add in the rest of the chickpeas and another two tbsp of water then continue blending. If you’d like the consistency to be even smoother, add more water or olive oil a tbsp at a time.
- Once it has reached your desired consistency, top with a drizzle of olive oil, extra salt and pepper and a dash of paprika.
Ingredients
Method
- Grate and rid zucchini of any moisture. I use a cheese grater and grate the veggie into a nut milk/mesh bag then wring out the moisture. You can also grate it onto a towel, sprinkle with salt (this brings the moisture to the top) and wring out that way. Use what you have!
- Combine all of the ingredients and mix together.
Ingredients
Method
- Finely chop chives, cilantro and dill, juice lime and mix all ingredients together.
- Refrigerate covered for 4-7 days! If you use dried spices, it may last longer.
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