Chicken Run Veggie Tray (Printable version)

Fresh vegetables arranged playfully with a creamy, ranch-flavored hummus for dipping and snacking.

# Ingredient list:

→ Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber sticks
03 - 1 cup red bell pepper strips
04 - 1 cup yellow bell pepper strips
05 - 1 cup cherry tomatoes
06 - 1 cup sugar snap peas
07 - 1/2 cup black olives, pitted

→ Ranch Hummus Dip

08 - 1 (15 oz) can chickpeas, drained and rinsed
09 - 1/4 cup tahini
10 - 2 tablespoons olive oil
11 - 2 tablespoons lemon juice
12 - 1-2 garlic cloves, minced
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon dried dill
15 - 1/2 teaspoon dried parsley
16 - 1/2 teaspoon dried chives
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 2-4 tablespoons cold water, as needed

# Step-by-step guide:

01 - Rinse all vegetables thoroughly under cool water. Cut carrots, cucumber, and bell peppers into uniform sticks or strips. Halve cherry tomatoes if desired. Arrange prepared vegetables on a large serving platter in decorative patterns, using black olives as eyes or embellishments to create playful shapes.
02 - Add drained chickpeas, tahini, olive oil, lemon juice, minced garlic, onion powder, dill, parsley, chives, salt, and black pepper to a food processor. Process on medium speed until the mixture reaches a coarse texture, approximately 1-2 minutes.
03 - With the food processor running, gradually add cold water 1 tablespoon at a time until the hummus reaches a smooth, creamy, and easily dippable consistency. Stop processing once the texture is uniform and no lumps remain.
04 - Transfer the finished hummus to a small serving bowl and position it in the center of the vegetable platter. Ensure all vegetables are within easy reach of the dip.
05 - Serve the platter immediately, or cover with plastic wrap and refrigerate for up to 4 hours before serving.

# Expert tips:

01 -
  • Kids actually get excited about vegetables when they look playful and fun instead of like punishment on a plate.
  • The hummus tastes restaurant-quality but costs a fraction of store-bought versions and keeps for days in the fridge.
  • Zero cooking required means you can pull this together while answering emails or sneaking tastes of everything.
02 -
  • Tahini separates and settles at the bottom of the jar, so stir it thoroughly before measuring or your hummus will taste thin and disappointing.
  • The hummus thickens slightly as it sits in the fridge, so make it slightly looser than your target consistency and it'll be perfect by serving time.
03 -
  • Toast whole cumin seeds and grind them yourself for the hummus if you want to elevate this beyond the basic version.
  • Save a small handful of chickpeas and sprinkle them on top of the finished hummus with a drizzle of olive oil and paprika for restaurant-style texture and visual appeal.
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