Description
A colorful and healthy spring vegetable crudité platter featuring crisp seasonal veggies paired with flavorful herb yogurt and tangy hummus dips. Quick and easy to prepare, perfect for snacks or entertaining.
Ingredients
- Carrots, peeled and cut into sticks
- Cucumber, thinly sliced or cut into spears
- Radishes, trimmed and halved
- Snap peas, trimmed
- Cherry tomatoes, halved
- Asparagus, blanched briefly and cooled (optional)
- Bell peppers, assorted colors, sliced into strips
- Greek yogurt, plain and full-fat (1 cup)
- Fresh dill, finely chopped (1 tablespoon)
- Lemon juice (from half a lemon)
- Garlic, minced (1 clove)
- Salt and black pepper to taste
- Hummus (1 cup)
- Smoked paprika (1/2 teaspoon)
- Extra virgin olive oil (1 tablespoon)
- Chopped parsley (for garnish)
Instructions
- Wash all vegetables under cold water and use a colander or salad spinner to remove excess moisture.
- Peel carrots and cucumbers. Cut carrots into sticks about 3 inches long and 1/4 inch thick. Slice cucumbers into spears or rounds as preferred.
- Trim radishes and cut in half. Remove string ends from snap peas by pinching and pulling.
- Blanch asparagus by boiling in salted water for 1-2 minutes until bright green and slightly tender. Transfer immediately to ice water to stop cooking, then drain and pat dry.
- Slice bell peppers into thin strips, removing seeds and ribs. Halve cherry tomatoes.
- Make the herb yogurt dip by combining Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well and chill until serving.
- Prepare the tangy hummus dip by scooping hummus into a bowl, sprinkling smoked paprika on top, drizzling olive oil, and garnishing with chopped parsley.
- Arrange vegetables on a wide platter by color and shape for visual appeal. Place dips in small bowls nestled among the veggies.
- Serve immediately or cover and refrigerate for up to 2 hours before serving.
Notes
Keep knife sharp for clean cuts. Prepare dips ahead and chill for best flavor. Slice cucumbers and tomatoes close to serving to avoid sogginess. Blanch asparagus briefly to retain crunch and color. Store veggies and dips separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 1 cup of veget
- Calories: 90120
- Sugar: 46
- Sodium: 150250
- Fat: 46
- Saturated Fat: 12
- Carbohydrates: 1012
- Fiber: 35
- Protein: 46
Keywords: crudité, spring vegetables, healthy snack, vegetable platter, yogurt dip, hummus dip, easy snack, fresh veggies