Make the herb ranch dip: Whisk together the 1 cup crema agria, ½ cup mayonesa, 2 tbsp cebolletas frescas finamente picadas, 2 tbsp eneldo fresco finamente picado, 1 tbsp perejil fresco finamente picado, grated diente ajo finamente rallado o prensado, 1 tbsp jugo de limón, ½ tsp polvo de cebolla, ½ tsp sal kosher, and ¼ tsp pimienta negra in a mixing bowl until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate for at least 20 minutes to let the flavors meld.

Make the lemon-herb hummus: Combine the drained lata garbanzos escurridos y, 3 tbsp tahini, 1 tbsp jugo de limón, 1 diente ajo finamente rallado o prensado, 1 tbsp perejil fresco finamente picado, 2 tbsp aceite de oliva, ½ tsp sal kosher, and ¼ tsp comino in a food processor or blender. Process for 1 minute, then scrape down the sides. With the motor running, add the ice water one tablespoon at a time and continue blending for 2–3 minutes until the hummus is very smooth and creamy. Taste and adjust salt and lemon. Transfer to a serving bowl, drizzle with 2 tbsp aceite de oliva, and garnish with a pinch of pizca pimentón ahumado para decoración sobre el hummus and fresh eneldo fresco finamente picado if desired.

Blanch the 1 manojo espárragos con los extremos fibrosos quitados: Bring a large pot of salted water to a boil. Add the 1 manojo espárragos con los extremos fibrosos quitados and cook for 1–2 minutes until bright green and just barely tender-crisp — they should still have a good snap. Immediately transfer to a bowl of ice water to stop the cooking. Drain, pat dry thoroughly with paper towels, and set aside.

Prep the remaining vegetables: Trim the radishes and halve any large ones. Slice the 1 pepino inglés into spears or rounds. Seed and slice the 1 pimiento amarillo sin semillas y and 1 pimiento naranja sin semillas y into strips. Remove any strings from the 8 oz guisantes azúcar con vainas. If using 4 oz ramilletes de brócoli, cut into small, bite-sized florets. Make sure all vegetables are completely dry before arranging.

Arrange the platter: Place the two small bowls of dip on opposite sides or corners of a serving platters (Large) or wooden board — this anchors the design and makes it easy for guests to reach from any angle. Arrange the vegetables in clusters or rows around the dip bowls, grouping by color for visual impact: greens (1 manojo espárragos con los extremos fibrosos quitados, 8 oz guisantes azúcar con vainas) together, reds (radishes, 4 oz tomates cherry en rama si es posible) together, yellows and oranges (1 pimiento amarillo sin semillas y, 1 pimiento naranja sin semillas y) together, and whites (1 pepino inglés) in between. Tuck in pita chips or crackers if using.

Finish and serve: Give the herb ranch dip a final stir and drizzle the hummus with a little 2 tbsp aceite de oliva. Serve immediately, or cover the platter loosely with plastic wrap and refrigerate for up to 2 hours before serving. For the freshest look, add any delicate items like 4 oz tomates cherry en rama si es posible just before guests arrive.