Crudités Platter with Homemade Dips
Recipes

Crudités Platter with Homemade Dips

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Recipes

Crudités Platter with Homemade Dips

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Crudités Platter with Homemade Dips
Photos and Recipe By: Kayla Breeden, Kayla’s Kitch and Fix

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.

  • LesserEvil Veggie Sticks: Speaking of adding a crunch, these Veggie Sticks are 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.

  • 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
  • Broccoli
  • Carrots
  • Cauliflower
  • LesserEvil Veggie Sticks
  • Radishes
  • Roasted Chickpeas
  • Almonds
  • Pita Bread

 

Hummus

Ingredients:

  • 1 15 oz can chickpeas/garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp cumin
  • ¼ tsp salt
  • 2-3 tbsp water, separated

Toppings (Optional):

  • Extra virgin olive oil drizzle
  • Salt & pepper
  • Roasted chickpeas
  • Paprika

Directions:

  1. Using a food processor or high powered blender, blend lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
  2. Add in half of the drained and rinsed chickpeas along with a tbsp of water and blend until smooth.
  3. Add in the rest of the chickpeas and another tbsp of water then continue blending. If you’d like the consistency to be even smoother, add the remaining tbsp of water and blend.
  4. Once it has reached your desired consistency, top with a drizzle of olive oil, extra salt and pepper and a dash of paprika.

 

Tzatziki

Ingredients:

  • 1 cup full-fat Greek yogurt
  • 1 large cucumber, grated and strained of moisture
  • 2 small cloves garlic, minced
  • Squeeze of fresh lemon (¼-½ of a lemon)
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp fresh dill, chopped
  • Salt and pepper, to taste

Toppings (Optional):

  • Extra virgin olive oil drizzle
  • Salt & pepper
  • Fresh dill

Directions:

  1. 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!
  2. Combine all of the ingredients and mix together.

 

Dairy Free Ranch Dip

Ingredients:

  • ½ cup + 2 tbsp compliant mayo (I use avocado mayo)
  • ¼ cup compliant coconut milk (I like to use lite canned to keep it smooth)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chives
  • 1 tbsp cilantro
  • ¼ tsp dill
  • 1 tsp lime juice
  • ¼ tsp salt

Directions:

  1. Finely chop chives, cilantro and dill, juice lime and mix all ingredients together.
  2. Refrigerate covered for 4-7 days! If you use dried spices, it may last longer.