For this year’s Mothers Day, I wanted to elevate our family’s typical mothers day brunch with this beautiful Mediterranean Crudités Bar. A lot of people are intimated by making their own crudités bar. Sure, there are many components in a nice crudités bar, but all you need to make one is a bunch of vegetables and some killer dips. It also helps to have a variety of types of vegetables with all different colors and shapes. You can totally go with just the classics like carrots, celery, and peppers. But, it makes your platter even more eye-catching when you have some more unusual veggies. I like to go to my local farmer’s markets to find the unique looking vegetables. For example, I love finding interesting shaped radishes and different colored carrots.
Another quick tip for making your own crudités bar is that you want your dips to be different colors. That is why I love having a beet dip on my crudités bars. The bright pink color is just amazing and unique! Some other dips that I recommend putting on your crudités bar are Guacamole, Salsa Verde, and Salsa de Molcajete. You can also make any of your personal favorite dip recipes. But if you don’t have time you can even buy some of the dips pre-made from the store…I won’t tell anyone…I promise!
Beet Za’atar Dip
Ingredients
- 2 beets, precooked and peeled
- ½ garlic clove
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon za’atar
- ¼ cup Greek yogurt
- Red chili flakes, to taste
- Salt and pepper, to taste
- Crumbled goat cheese
- Hazelnuts, lightly toasted
- Mint leaves
Instructions
- Place the beets, garlic, olive oil, honey, za’atar, Greek yogurt, red chili flakes, salt, and pepper in the bowl of a food processor and blend until smooth.
- Transfer to a bowl and top with toasted hazelnuts, crumbled goat cheese, and mint leaves.
Lemon Garlic Hummus
Ingredients
- 1 can chickpeas
- ¼ cup tahini
- 2 garlic cloves
- 2 tablespoon lemon juice
- ¼ cup olive oil
- Salt and pepper, to taste
- Sesame seeds, lightly toasted
- Purple microgreens
Instructions
- Place the chickpeas, tahini, garlic, lemon juice, salt, and pepper in the bowl of a food processor and blend until smooth.
- Transfer to a bowl and top with toasted sesame seeds and purple microgreens.
Pistachio Peas Dip
Ingredients
- 2 tablespoons pistachios, plus more for garnish
- 1 cup frozen peas, thawed
- 1 tablespoon lemon juice
- A few leaves mint
- Salt and pepper
Instructions
- Place the pistachios in the bowl of a food processor and pulse a few times.
- Add in the peas, lemon juice, mint, salt, and pepper then blend, until smooth.
- Transfer to a bowl and top with toasted sesame seeds and purple microgreens.
