# What You'll Need:
→ 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 (15 oz) can chickpeas, drained and rinsed
09 - 1/4 cup tahini
10 - 2 tablespoons olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1-2 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 - 2-4 tablespoons cold water, as needed
# Method:
01 - Thoroughly rinse all vegetables under cold running water. Cut carrots, cucumbers, and bell peppers into uniform sticks or strips. Pat dry with paper towels to remove excess moisture.
02 - Arrange prepared vegetables on a large serving platter in playful shapes or patterns, such as chicken forms. Use pitted black olives as decorative eyes or accents to enhance presentation.
03 - Combine drained chickpeas, tahini, olive oil, fresh lemon juice, minced garlic, onion powder, dried dill, parsley, chives, salt, and black pepper in a food processor. Pulse until roughly combined, then blend continuously while gradually adding cold water in small increments until achieving a smooth, creamy consistency suitable for dipping.
04 - Spoon the blended ranch hummus into a serving bowl and position it in the center of the vegetable platter. Drizzle with additional olive oil if desired.
05 - Serve the platter immediately while vegetables remain crisp, or cover tightly with plastic wrap and refrigerate until ready to serve.
