Cold Appetizer Platter With Roasted Red Pepper Hummus

Prepare to elevate your gathering with a captivating cold appetizer platter featuring tantalizing roasted red pepper hummus blended with dried cranberries. This vibrant spread adorned with fresh produce and toasted pita, is the ultimate centrepiece for a vibrant and simple holiday feast.

“The dip was a hit at my party! Will definitely be making it again!” ~Kristen

As a dietitian, I’m thrilled for the holiday season, a time to relish those special foods we eagerly await all year.

This year, I’ve whipped up some favourite holiday dishes, adding a delicious twist to keep things exciting. One highlight? An absolute gem – my go-to Cold Appetizer Platter that steals the show!

This easy veggie dip features a creamy non-dairy roasted red pepper hummus. It’s the secret sauce for elevating any gathering, especially just before diving into that exquisite holiday spread. And guess what? This dip recipe for veggie trays isn’t just a hit at home – I’ve taken it to parties, and it’s always a showstopper – especially surrounded by vibrant fresh produce.

But wait, the holiday feast doesn’t end there! Picture indulging in a Holiday-Inspired Lentil Burger, served alongside a Brussels Sprouts Slaw that embodies the essence of Christmas. And one of my favourite spud recipes: Maple Hasselback Potatoes, crowned with a pistachio parsley crumble—truly a winter wonder on your plate. Oh, and speaking of festive delights, you don’t want to miss the Christmas Wreath Appetizer, beautifully featuring boiled eggs, adding that extra charm to your holiday table.

Ingredients

• Red bell pepper
• Pita (Lebanese-style)
• Chickpeas
• Lemon juice
• Water
• Olive oil
• Dried cranberries
• Assorted veggies (carrots, cucumbers, bell peppers)
• Blackberries

How to make it

1. Kick-off by roasting the red bell pepper (Image 1). I prefer using my hands to coat the pepper chunks with oil and roast them for 30 minutes until charred.
2. To craft the veggie dip, gather avocado, chickpeas, grilled pepper, dried cranberries, lemon juice, water, and 1 tbsp olive oil (Image 2). Blend these ingredients for a minute. You will need to use your blender’s tamper tool for best results (Image 3).
3. Next, introduce the cranberries and continue blending for 20 seconds. Personally, I enjoy having chewy cranberry bits in my hummus, but for a smoother consistency, blend them entirely (Image 4-5).
4. As you prepare the vegetables and fruits, ensure they’re thoroughly washed and dried. My go-to style is cutting them into strips, creating the perfect dippers for this easy and healthy veggie dip. Feel free to stack more veggies, fruits and pita based on the number of guests you’re hosting.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Food safe storage

To maintain food safety for this recipe:

• Store the prepared veggie dip in an airtight container in the refrigerator.
• Keep the veggies and fruits sealed in airtight containers or resealable bags to retain freshness.
• Consume within 3 days for optimal taste and quality.
• Ensure all storage containers are clean and dry before use to prevent moisture buildup, which can lead to spoilage.

If you decide to prepare this easy veggie dip and platter, I’d love to hear your thoughts! Share your experience, capture a photo for Instagram, and tag me @DesilicousRD. Your culinary endeavours always bring joy to my day!