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

Rainbow Hummus Platter with Carved Veggie Garden

This vibrant Rainbow Hummus Platter features an array of colorful dips and artfully carved fresh vegetables, creating a beautiful and healthy appetizer or snack. Perfect for entertaining, it's a feast for both the eyes and the palate.
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Prep Time 45 minutes
Total Time 45 minutes
Servings 4 people
Calories 300 kcal

Equipment

  • Small Cookie Cutters
  • Paring Knife or Small Sharpened Knife
  • Melon Baller
  • Serving Platter or Board
  • Vegetable Peeler

Ingredients
  

Your Favorite Dips

  • 1 cup classic hummus
  • 1 cup red bell pepper hummus
  • 1 cup green pesto dip (or spinach dip)

Fresh Vegetables

  • 2 cucumbers
  • 3 carrots
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 bunch radishes
  • 1 pint cherry tomatoes
  • fresh dill
  • fresh parsley
  • 1/4 cup black olives

Garnishes

  • Extra virgin olive oil
  • paprika
  • edible flowers optional

Dippers

  • Pita bread
  • multi-grain crackers

Instructions
 

Prepare Dips

  • Spoon classic, red bell pepper, and green pesto dips into separate bowls and arrange them pleasingly on your platter.

Carve Veggies (Cucumber Ribbons)

  • Use a vegetable peeler to create long, thin cucumber ribbons; roll some into roses and artfully twist others around the dips.

Carve Veggies (Radish Flowers)

  • Make V-shaped cuts around radishes, half-way through, then place them in ice water for 15-20 minutes until they bloom, pat dry, and arrange on the platter.

Carve Veggies (Bell Pepper Shapes)

  • Slice red and yellow bell peppers into rings and use small cookie cutters to create star or flower shapes, then arrange them on the platter.

Create Carrot Spirals & Melon Balls

  • Create long, thin carrot ribbons with a vegetable peeler and gently curl them; use a melon baller for small spheres from cucumber or extra carrot.

Garnish and Arrange

  • Artfully place cherry tomatoes and black olives, drizzle olive oil and sprinkle paprika on the classic hummus, then finely chop and sparingly sprinkle fresh dill and parsley over dips and vegetables, adding edible flowers if desired.

Arrange Dippers

  • Arrange pita bread triangles and crackers around the "veggie garden" for easy dipping.

Final Touches

  • Assess and adjust the platter for balance and negative space before serving to ensure a visually appealing presentation.

Notes

For the radish flowers, ensure your knife is sharp for clean cuts. Using a variety of cookie cutter shapes for the bell peppers adds visual interest. Feel free to experiment with other vibrant vegetables like purple cabbage or yellow squash for carving.