This colorful spring crudités plate is fresh, vibrant, and almost too pretty to eat. Featuring a mix of specialty roots and lettuces paired with roasted beet hummus, it’s an easy appetizer for spring entertaining, Easter, Mother’s Day, or any seasonal spread.

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Ingredients:

Crudités Plate

• Rainbow carrots

• Tokyo turnips

• Baby beets (gold and/or striped)

• Specialty radishes

• Ruby Ro-Minis™ lettuce

• Pink Rhône™ Little Gem lettuce

• Green Little Gem lettuce

Beet Hummus

• 3 roasted baby red beets, peeled and chopped

  • If using full-size beets, 1 is enough

• 1 can cooked chickpeas (15 oz), drained

• 1/2 cup tahini

• 1 lemon, juiced

• 2 cloves garlic, chopped

• 1/4 cup olive oil, plus more to garnish

• 1 tablespoon fresh thyme

• 1 tablespoon fresh rosemary

• 1 teaspoon cumin

• 1 teaspoon kosher salt

Instructions:

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Start by roasting your beet(s). Wash, then coat them lightly with olive oil and a sprinkle of salt. Wrap in foil and roast at 400°F for about 45 minutes, or until fork-tender. Let them cool, then remove the skin, which should slide right off if they are fully cooked. Tip: You can use disposable gloves or a paper towel when removing the skins to avoid staining your hands red.

 

Make the beet hummus by adding the beet, chickpeas, tahini, lemon juice and zest, garlic, cumin, salt, and herbs to a food processor. Blend until mostly smooth, then drizzle in the olive oil while hummus is mixing and blend until smooth and creamy. Adjust seasoning to taste.

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To assemble the platter, wash and dry the vegetables, then trim and cut as needed into bite-sized pieces. Spread the beet hummus onto a serving platter. Layer in the lettuces first, then tuck in the root vegetables, mixing colors, shapes, and textures as you go. We like to leave some of the leafy tops attached to the root vegetables for that garden-fresh feel.​ Serve and enjoy!