# Ingredient List:
→ 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 and black pepper, to taste
→ Beet Hummus
14 - 1 cup cooked chickpeas
15 - 1 small cooked beet, peeled and chopped
16 - 2 tablespoons tahini
17 - 1 garlic clove
18 - 1 ½ tablespoons lemon juice
19 - 1 ½ tablespoons olive oil
20 - Salt, to taste
→ Avocado Lime Dip
21 - 2 ripe avocados
22 - 2 tablespoons fresh cilantro, chopped
23 - 2 tablespoons lime juice
24 - 1 small garlic clove, minced
25 - 1 tablespoon Greek yogurt
26 - Salt and black pepper, to taste
# Directions:
01 - Thoroughly wash and cut all vegetables. Arrange them in separate sections on a large serving platter to display a vibrant rainbow of colors.
02 - In a small bowl, combine Greek yogurt, chives, parsley, lemon zest, and lemon juice. Season with salt and black pepper. Stir well, cover, and refrigerate until serving.
03 - Place chickpeas, cooked beet, tahini, garlic clove, lemon juice, and olive oil in a food processor. Blend until smooth. Season with salt as needed and transfer to a serving dish.
04 - Mash avocados in a bowl until creamy. Mix in cilantro, lime juice, minced garlic, Greek yogurt, salt, and black pepper until well combined.
05 - Present the arranged vegetables alongside the three dips served in individual bowls. Enjoy immediately or refrigerate until ready.
