A large platter overflowing with colorful vegetables looks attractive on any buffet table and can be prepared before guests arrive. Using store-bought dips is an easy way to save time.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 4-ounce container hummus
- One 4-ounce container roasted pepper hummus
- 6 mini peppers, halved
- 2 mini cucumbers, sliced into thin rounds
- 5 ounces multicolor cherry tomatoes
- One 8-ounce container quartered artichoke hearts
- 1/2 cup pitted Kalamata olives
- 1/2 cup pitted Castelvetrano olives
- 4 pita breads, cut into wedges
- Crackers, for serving
- Olive oil, for drizzling
- Sea salt, for sprinkling
Instructions
- Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 709 mg |