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A stunning display of food art in appetizer dips, meticulously arranged for aesthetic appeal.

Vibrant Veggie & Dip Platter with Artistic Accents

A beautiful and delicious platter featuring homemade hummus and roasted red pepper dip, surrounded by an assortment of fresh vegetables, fruits, cheeses, and crackers, artfully arranged for a stunning presentation.
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Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Food Processor
  • Small Serving Bowls
  • Vegetable Peeler
  • Large Platter, Cutting Board, or Serving Tray

Ingredients
  

For the Dips

  • 1 can (15-ounce) chickpeas drained and rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 2 tablespoons olive oil plus more for drizzling
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2-3 tablespoons cold water
  • 1 jar (12-ounce) roasted red peppers drained
  • 4 ounces cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • red pepper flakes Pinch (optional)

For the Food Art & Carving Elements

  • 1 cucumber
  • 1-2 bell peppers various colors, e.g., red, yellow
  • 2 carrots
  • 1 cup cherry tomatoes
  • 5-6 radishes
  • 1 cup broccoli florets
  • 1 cup grapes
  • 1 cup strawberries
  • 1 package pita bread cut into triangles
  • 1 baguette sliced
  • 4 ounces cubed cheddar cheese
  • 4 ounces mozzarella balls bocconcini

Garnishes

  • Fresh parsley, cilantro, or dill
  • 1/4 cup pitted olives

Instructions
 

Prepare Hummus

  • Combine chickpeas, lemon juice, tahini, olive oil, garlic, cumin, salt, and pepper in a food processor, blending until smooth.
  • Gradually add cold water until creamy, then taste and adjust seasoning before transferring to a serving bowl.

Prepare Roasted Red Pepper Dip

  • In a clean food processor, blend drained roasted red peppers, softened cream cheese, Parmesan, minced garlic, olive oil, and optional red pepper flakes until smooth.
  • Transfer the creamy dip to a separate serving bowl.

Wash and Prep Produce

  • Thoroughly wash and completely pat dry all fruits and vegetables.

Basic Vegetable Cuts

  • Slice bell peppers into thin strips, peel and diagonally slice carrots, halve cherry tomatoes, and separate broccoli into small florets.

Create Cucumber Ribbons

  • Use a vegetable peeler to make long, thin cucumber strips, then roll some into spirals or fold into wavy shapes.

Form Radish Roses

  • Make shallow cuts around each radish, leaving the bottom intact, then gently peel back the "petals" to form a rose shape.
  • Place the radish roses in ice water for 15-20 minutes to help them firm up and "bloom."

Slice Bread and Cheese

  • Cut pita bread into triangles, slice the baguette, and cube cheddar cheese if not already pre-cubed.

Assemble the Platter

  • Choose a large platter, place the two dip bowls strategically, and arrange the prepped vegetables around them.
  • Add grapes and strawberries for colorful clusters, then neatly arrange pita triangles, baguette slices, and cheeses.
  • Intersperse cucumber ribbons, radish roses, olives, and fresh herb sprigs for artistic accents and freshness.

Final Touches

  • Drizzle extra olive oil over the hummus for a professional finish and serve immediately.

Notes

For the best presentation, ensure all fruits and vegetables are fresh and vibrant. Don't be afraid to experiment with different arrangements and garnishes to make your platter truly unique! You can prepare the dips ahead of time and store them in the refrigerator, assembling the platter just before serving. Enjoy your creative culinary journey!