Chicken Run Veggie Tray (Print Version)

A colorful tray featuring fresh veggies with a creamy ranch hummus dip, perfect for sharing and light bites.

# Components:

→ Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber sticks
03 - 1 cup red bell pepper strips
04 - 1 cup yellow bell pepper strips
05 - 1 cup cherry tomatoes
06 - 1 cup sugar snap peas
07 - 1/2 cup black olives, pitted

→ Ranch Hummus Dip

08 - 1 can (15 oz) chickpeas, drained and rinsed
09 - 1/4 cup tahini
10 - 2 tablespoons olive oil
11 - 2 tablespoons lemon juice
12 - 1 to 2 garlic cloves, minced
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon dried dill
15 - 1/2 teaspoon dried parsley
16 - 1/2 teaspoon dried chives
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 2 to 4 tablespoons cold water

# Directions:

01 - Wash all vegetables thoroughly under cold running water and pat dry. Cut carrots, cucumber, and bell peppers into uniform sticks or strips approximately 3 to 4 inches long. Arrange on a large serving platter, creating playful shapes or patterns. Use pitted black olives to embellish as decorative eyes or accents.
02 - Add drained chickpeas, tahini, olive oil, lemon juice, minced garlic, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper to a food processor. Pulse until incorporated, then blend on high speed until smooth. Gradually introduce cold water in small increments while processing, adjusting consistency until reaching a creamy, dippable texture.
03 - Transfer prepared hummus to a serving bowl. Position the bowl at the center of the vegetable arrangement on the platter.
04 - Serve immediately while vegetables are at optimal crispness, or cover the entire platter with plastic wrap and refrigerate until ready to present. Maintain at a temperature below 40°F if held for longer than 2 hours.

# Expert Advice:

01 -
  • Your kids will eat vegetables without realizing they're being nutritious, too busy arranging them into chicken shapes.
  • The ranch hummus tastes homemade and creamy without any of the processed funk, and it takes five minutes in a food processor.
  • It's naturally gluten-free and vegetarian, so it works for almost any dietary need at a gathering.
  • Setup takes barely longer than the time it takes to wash the vegetables, leaving you stress-free before guests arrive.
02 -
  • Don't skip rinsing your canned chickpeas—the liquid that comes in the can will make your hummus taste metallic and thin, and rinsing changes everything about the final flavor.
  • Add water to your hummus in tiny increments because once it's too thin there's no taking it back, but you can always add more water five seconds from now.
  • Tahini separates and settles at the bottom of the jar, so stir it thoroughly before measuring or your hummus will taste unbalanced.
03 -
  • Invest in a good food processor or even use a blender for the hummus—it makes the difference between grainy and genuinely silky, and you'll use it constantly once you start making hummus at home.
  • Chill your platter for ten minutes before arranging vegetables if you're in a warm kitchen, because cool vegetables stay crisp longer and look fresher throughout the meal.
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