# Components:
→ Vegetables
01 - 1 cup cherry tomatoes (red)
02 - 1 cup orange bell pepper, sliced
03 - 1 cup yellow bell pepper, sliced
04 - 1 cup cucumber, sliced
05 - 1 cup carrot sticks
06 - 1 cup purple cauliflower florets
07 - 1 cup sugar snap peas
→ Herb Yogurt Dip
08 - 1 cup Greek yogurt
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp lemon zest
12 - 1 tbsp lemon juice
13 - Salt and black pepper, to taste
→ Beet Hummus
14 - 1 cup cooked chickpeas
15 - 1 small cooked beet, peeled and chopped
16 - 2 tbsp tahini
17 - 1 clove garlic
18 - 1½ tbsp lemon juice
19 - 1½ tbsp olive oil
20 - Salt, to taste
→ Avocado Lime Dip
21 - 2 ripe avocados
22 - 2 tbsp fresh cilantro, chopped
23 - 2 tbsp lime juice
24 - 1 small garlic clove, minced
25 - 1 tbsp Greek yogurt
26 - Salt and pepper, to taste
# Method:
01 - Wash and prepare all vegetables. Arrange on a large platter in sections to create a rainbow effect.
02 - In a bowl, mix Greek yogurt with chives, parsley, lemon zest, and lemon juice. Season with salt and pepper. Cover and refrigerate until serving.
03 - Blend cooked chickpeas, beet, tahini, garlic, lemon juice, and olive oil in a food processor until smooth. Season with salt and transfer to a serving bowl.
04 - Mash avocados and combine with cilantro, lime juice, minced garlic, Greek yogurt, salt, and pepper until creamy.
05 - Arrange the vegetable selection with the three dips in separate small bowls alongside the platter.
