Simple Crudités Platter & Hummus Dip
A simple platter full of fresh fruits and veggies served with an easy homemade hummus dip.
Recipe type: Appetizer
Serves: about 1 cup
  • Assortment of fresh seasonal veggies of choice (asparagus, broccoli, broccolini, endive, radishes, tomatoes, cauliflower, carrots, cucumber peppers, celery, squash, zucchini, etc.)
  • Assortment of fresh seasonal fruits (blueberries, raspberries, blackberries, strawberries, cherries, mango, apples, pears, grapes, pineapple, nectarines, peaches, persimmons, figs, etc.)
  • Crackers or pita chips
Hummus Dip:
  • 1.5 cups chickpeas/garbanzo beans, boiled until tender and strained or from a 15 oz. can, drained (skins removed, optional)
  • 1-2 garlic cloves, to taste
  • juice of 1 small lemon
  • 2 tablespoons olive oil plus more for drizzling
  • a few dashes of sesame seed oil, optional
  • ¼-1/2 teaspoon ground cumin, to taste
  • pinch of salt, more to taste
  • few dashes of cayenne pepper for heat, optional
  • 2-4 tablespoons water, just until creamy
  • paprika for sprinkling, optional
  1. Clean and chop veggies and fruit into slices or spears. Arrange on a large platter, along with crackers, distributing color throughout the plate.
Hummus Dip:
  1. Combine chickpeas, 1 clove garlic, lemon juice, olive oil, sesame oil, cumin, and a pinch of salt into a food processor. Pulse mixture adding 1 tablespoon of water at a time just until creamy. Scrape down sides as needed. Taste and adjust seasonings accordingly. To serve place into a dish and drizzle with more olive oil and a sprinkle of paprika.
Recipe by Wife Mama Foodie at