# The Ingredients You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes
02 - 1 cup sliced orange bell pepper
03 - 1 cup sliced yellow bell pepper
04 - 1 cup sliced cucumber
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 finely chopped fresh chives
10 - 1 tablespoon chopped fresh parsley
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 ½ tablespoons lemon juice
19 - 1 ½ tablespoons olive oil
20 - Salt to taste
→ Avocado Lime Dip
21 - 2 ripe avocados
22 - 2 tablespoons chopped fresh cilantro
23 - 2 tablespoons lime juice
24 - 1 small garlic clove, minced
25 - 1 tablespoon Greek yogurt
26 - Salt and pepper to taste
# Step-by-Step Instructions:
01 - Thoroughly wash and slice all vegetables. Arrange them on a large serving platter in distinct sections, creating a colorful rainbow presentation.
02 - In a bowl, mix Greek yogurt, chives, parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste. Stir until combined, cover, and refrigerate until serving.
03 - Combine cooked chickpeas, cooked beet, tahini, garlic, lemon juice, and olive oil in a food processor. Blend until smooth, add salt to taste, and transfer to a serving bowl.
04 - Mash the avocados in a bowl. Mix in cilantro, lime juice, garlic, Greek yogurt, salt, and pepper until creamy and well combined.
05 - Present the vegetable platter alongside the three dips in separate bowls, allowing guests to enjoy the colorful selection.
