Move over ranch! It’s time we step it up a notch and say goodbye to ranch dip and celery sticks. This Raw Crudité Platter & Green Pea Hummus is the perfect app to serve for the holidays, at your next cocktail party or gathering with friends. This is a great way to encourage healthy eating habits and get people excited about whole foods. Between the watermelon radish, persimmon, heirloom carrots and purple cauliflower, there are so many nutritionally diverse and vibrant fruits and vegetables to enjoy!
Consider planning to attend your local farmer’s market to source your ingredients. At this time of year, it can be harder to come across a rainbow of fresh produce. I find that the St Lawrence Market in Toronto usually has the best variety of fresh, affordable and unique fruits and vegetables. Feel free to switch up the crudité based on what’s in season in your area, and make sure to select a variety of different colours, shapes and textures. Let this be a fun and creative experience and do your best to make the presentation look effortless.
This green pea hummus is made like a traditional hummus, only with fresh green peas instead of chickpeas. The added lemon gives this dip a nice zesty kick and the cumin and cilantro helps spice things up. Feel free to garnish your dish with olive oil, nuts and seeds, fresh sprouts or chopped herbs. I toasted up some hemp seeds and pine nuts in my cast iron skillet, which adds a nice crunch and some visual appeal.
- 2 cups frozen green peas, thawed
- ¼ cup tahini
- 2 tbsp olive oil
- ½ cup cilantro leaves
- 2 garlic cloves
- ½ tsp sea salt
- ½ tsp cumin
- Juice of ½ a lemon
- Optional toppings: toasted pine nuts, toasted hemp seeds, olive oil
- 2 pomegranates
- 2 persimmons
- 1 watermelon radish
- 2 beets (golden and/or red)
- 3 mini cucumbers
- 4 heirloom carrots, skins removed
- 1 cup cauliflower (white and/or purple)
- 1 cup broccoli
- Optional: ½ cup cassava chips (I used this brand)
- Add all zesty green hummus ingredients to a high-speed food processor.
- Blend on high for 30-60 seconds or until smooth and creamy. Scoop hummus into a bowl and set aside.
- Using a mandoline, thinly slice watermelon radish and beets. Chop remaining fruits and vegetables into bite sized pieces.
- Place the bowl of pea hummus on to a large serving platter. Arrange fruit and veggies around the dip.
- Top hummus with toasted pine nuts, hemp seeds and olive oil, if desired. Serve.
What’s your go-to holiday appetizer? Let me know in the comments below! If you happen to give this recipe a try, be sure to tag @wholeheart.nutrition on Instagram so I can see your beautiful creations!