Spring Crudité Platter

Instructions

1. 1

   Make the herb ranch dip: Whisk together the Sour Cream, Mayonnaise, Chives, Dill, Parsley, grated Garlic, Lemon Juice, Onion Powder, Kosher Salt, and Black Pepper 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.

2. 2

   Make the lemon-herb hummus: Combine the drained Chickpeas, Tahini, Lemon Juice, Garlic, Parsley, Olive Oil, Kosher Salt, and Cumin 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 Olive Oil, and garnish with a pinch of Paprika and fresh Dill if desired.

3. 3

   Blanch the Asparagus Woody Ends Snapped Off: Bring a large Pot of salted water to a boil. Add the Asparagus Woody Ends Snapped Off 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.

4. 4

   Prep the remaining vegetables: Trim the radishes and halve any large ones. Slice the English Cucumber into spears or rounds. Seed and slice the Yellow Bell Pepper and Orange Bell Pepper into strips. Remove any strings from the Sugar Snap Peas. If using Broccoli Florets, cut into small, bite-sized florets. Make sure all vegetables are completely dry before arranging.

5. 5

   Arrange the platter: Place the two small bowls of dip on opposite sides or corners of a large serving platter 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 (Asparagus Woody Ends Snapped Off, Sugar Snap Peas) together, reds (radishes, Cherry Tomatoes On The Vine If Possible) together, yellows and oranges (Yellow Bell Pepper, Orange Bell Pepper) together, and whites (English Cucumber) in between. Tuck in pita chips or crackers if using.

6. 6

   Finish and serve: Give the herb ranch dip a final stir and drizzle the hummus with a little Olive Oil. 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 Cherry Tomatoes On The Vine If Possible just before guests arrive.

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