# 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 tablespoons fresh chives, finely chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1 teaspoon lemon zest
12 - 1 tablespoon lemon juice
13 - Salt, to taste
14 - Black pepper, to taste
→ Beet Hummus
15 - 1 cup cooked chickpeas
16 - 1 small cooked beet, peeled and chopped
17 - 2 tablespoons tahini
18 - 1 clove garlic
19 - 1 1/2 tablespoons lemon juice
20 - 1 1/2 tablespoons olive oil
21 - Salt, to taste
→ Avocado Lime Dip
22 - 2 ripe avocados
23 - 2 tablespoons fresh cilantro, chopped
24 - 2 tablespoons lime juice
25 - 1 small garlic clove, minced
26 - 1 tablespoon Greek yogurt
27 - Salt, to taste
28 - Black pepper, to taste
# Directions:
01 - Wash and prepare all vegetables. Arrange them in sections on a large serving platter, creating a rainbow pattern using the various colors.
02 - In a small bowl, combine Greek yogurt, chives, parsley, lemon zest, and lemon juice. Season with salt and black pepper. Mix thoroughly, cover, and refrigerate until serving.
03 - Place cooked chickpeas, beet, tahini, garlic, lemon juice, and olive oil into a food processor. Blend until smooth, adding salt to taste. Transfer the dip to a serving bowl.
04 - Mash avocados in a bowl, then fold in cilantro, lime juice, minced garlic, Greek yogurt, salt, and black pepper. Stir until creamy and evenly combined.
05 - Arrange the three dips in small bowls alongside the vegetable platter. Serve immediately or chilled.
