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.
Nourishing eats: Plant based platter perks
Let’s talk goodness! This plant-based platter isn’t just delicious—it’s packed with nutrition power. Check it out:
- Loads of fibre from veggies and fruits for a happy healthy gut!
- Plant-powered protein, thanks to the chickpea-rich hummus.
- Antioxidant goodness from dried cranberries and colourful veggies support heart health, immune health, and overall well-being.
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
- 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.
- 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).
- 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).
- 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.
Veggie dip platter tips for beginners
For a remarkable veggie dip platter, aim for a variety of textures—think crispy toasted pita complemented by creamy hummus. I’ve handpicked robust veggies and fruits that pair flawlessly with this dip. To prep in advance, slice your veggies, wrap them in damp paper towels, and store them in an airtight glass container in the fridge.
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!
Ingredients
Roasted Pepper
- 1 red bell pepper, washed and cut in medium chunks
- 1 tsp olive oil, extra virgin
Hummus
- 1 avocado, small, ripe
- 1 cup chickpeas, cooked, canned
- 1 tbsp olive oil, extra virgin
- 2 tbsp lemon juice, freshly squeezed
- 1 garlic clove
- 2 tbsp water
- ¼ cup dried cranberries, unsweetened
Platter
- 2 pita, Lebanese-style, cut into triangles, toasted for a few minutes in the oven
- 3 carrots, small, washed, peeled, cut into thick strips
- 1 cucumber, small, washed, cut into thick strips
- 2 cups blackberries, fresh, washed
- 1 bell pepper, large, red
- 1 cup snap peas, washed
Equipment
- blender
Instructions
Roasted Pepper & Toasted Pita
- Preheat oven to 400°F (200°C).
- Coat red bell pepper chunks in olive oil. Roast for 30 minutes until charred.
- Cut pita into triangles; toast in the oven (no oil) for 2-3 mins.
Hummus
- In a high-speed blender, blitz roasted pepper, avocado, chickpeas, lemon juice, water, and 1 tbsp olive oil until smooth. Add dried cranberries; blend for preferred texture.
Platter
- Slice the veggies into dip-friendly thick strips. Arrange the veggie strips, berries, toasted pita, and hummus for serving.
Notes
Veggie dip platter tip for beginners
For a remarkable veggie dip platter, aim for a variety of textures—think crispy toasted pita complemented by creamy hummus. I’ve handpicked robust veggies and fruits that pair flawlessly with this dip. To prep in advance, slice your veggies, wrap them in damp paper towels, and store them in an airtight glass container in the fridge.Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
thank you so much!! Am so glad you found it delicious 🙂
Am super happy to hear that, Adrianne! It’s sweet, and yummy 🙂
Thanks, Beth! Us too!! They’re super easy and everyone gets to gobble down all those veggies 🙂
Yay, thanks, Veena! I love the flavours so much too:)
Thanks, heaps, Tisha! Am so glad you think so. Enjoy 🙂
This is such a great dip. Everyone loves it even though it’s completely plant-based. 🙂
Thanks, Anita! Plant-based and yumminess go hand in hand in my book 🙂
Thanks, Chris. Can’t wait to hear your thoughts 🙂
What a delicious platter! Even my non veggie lovers will gobble this one up!
haha, I love it!! My kiddos loved the sweetness and all those veggies got eaten 🙂
The dip was a hit at my party! Will definitely be making it again!
Yay! You made my day, Kristen!! Thank you, lovely!
Yes, absolutely, David! Love the seasonal flair too 🙂
Thanks so much, Bintu! I couldn’t agree more. We love this one!