# What You Need:
→ 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 clove garlic
18 - 1.5 tablespoons lemon juice
19 - 1.5 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 pepper, to taste
# Directions:
01 - Wash and cut all vegetables as indicated. Arrange them in sections on a large serving platter to showcase a rainbow of colors.
02 - In a small bowl, combine Greek yogurt, chopped chives, parsley, lemon zest, and lemon juice. Season with salt and black pepper, mix until smooth, cover, and refrigerate until serving.
03 - Place cooked chickpeas, beet, tahini, garlic, lemon juice, and olive oil into a food processor. Blend until smooth and creamy. Season with salt. Transfer to a serving bowl.
04 - Mash avocados in a bowl, then incorporate cilantro, lime juice, minced garlic, Greek yogurt, salt, and pepper. Mix until smooth and creamy.
05 - Present the arranged vegetables with the three dips placed in separate small bowls alongside. Serve immediately.
