Ingredients:

  • 1 large cucumber, sliced into rounds (about 300g)
  • 1 bell pepper (red or yellow), sliced into strips (about 150g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 cup baby carrots (about 120g)
  • 1 cup broccoli florets (about 150g)
  • 1 cup cauliflower florets (about 150g)
  • 1 cup snap peas (about 100g)
  • 1 cup Greek yogurt (about 240g)
  • 1 small cucumber, grated and drained
  • 1 clove garlic, minced
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste
  • 1 can (15 oz) chickpeas, drained (about 400g)
  • 1/4 cup tahini (about 60g)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • Salt and cumin to taste

Instructions:

  1. Wash all vegetables thoroughly, slice cucumber, bell pepper, and cherry tomatoes; peel and cut carrots; cut broccoli and cauliflower into florets; trim snap peas.
  2. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, and chopped dill. Season with salt and pepper, adjusting to taste.
  3. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and cumin. Blend until smooth, adding water as needed.
  4. Arrange the prepared vegetables on a large platter in an attractive manner, grouping them by color and shape. Add bowls of tzatziki and hummus for dipping.
  5. Enjoy fresh, or cover lightly with plastic wrap and chill until ready to serve.