# Components:
→ 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 can (15 oz) chickpeas, drained and rinsed
09 - 1/4 cup tahini
10 - 2 tablespoons olive oil
11 - 2 tablespoons lemon juice
12 - 1 to 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 to 4 tablespoons cold water
# Directions:
01 - Wash and cut vegetables into sticks or strips. Arrange them on a large platter to resemble playful shapes, using black olives for eyes and decorative accents as desired.
02 - In a food processor, combine drained chickpeas, tahini, olive oil, lemon juice, minced garlic, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper. Blend until smooth, adding cold water gradually until the mixture reaches a creamy, dippable consistency.
03 - Transfer the prepared hummus to a small serving bowl and position it in the center of the vegetable platter.
04 - Serve immediately or cover and refrigerate until ready to serve.
