Wash, dry and cut all the vegetables to your desired sizes (I don’t cut the tomatoes since they’re so small and juicy).
Serve in an attractive manner (like in the photos) around the Olive Tapenade Hummus and the Roasted Garlic Hummus. Serve with optional breads, pita chips, crackers and pretzels if you like.
Serve and enjoy!
Notes
I recommend cutting the vegetables on the same day that you’ll be serving them so that they are still bright and fresh.
If you plan to be using broccoli for this platter, I would recommend blanching it first.
Feel free to substitute your own favourite dips and vegetables.