Bring a medium saucepan of water to a boil. Add a large pinch of Kosher salt and stir to combine then add the green beans. Blanch the green beans for just 1 minute in the boiling water before draining and rinsing immediately with cold water to stop them from cooking further.
Arrange the cut up vegetables in a rainbow pattern on a large platter or tray, leaving room for the purple potato chips on one end. Fill two bowl or jars with the hummus and yogurt dip and serve alongside the vegetable platter.
Preheat the oven to 425ºF. Using a sharp knife or a mandolin, thinly slice the potatoes into round coins. Add the sliced potatoes to a large bowl and toss with the olive oil and salt. Arrange the potatoes in a single layer on a large sheet pan. It is important for the potatoes to be a in a single layer and not overlap or they will not get crispy, so use two pans if needed to fit them all.
Roast the potatoes in the preheated oven for 10 to 15 minutes, or until the potatoes are crispy and beginning to brown on the edges, but not yet burnt. It's a little tricky to get these chips just right so they are not mushy or burnt. I would suggest checking them after 10 minutes, then checking every 2 minutes until they look just right. Let the chips cool on the pan for about 10 minutes before scraping the chips off with a metal spatula.
Add the chickpeas, tomatoes, lemon juice, tahini, garlic cloves, salt, and paprika to the bowl of a food processor the pitcher of a blender. Blend the ingredients together for about 30 seconds until they begin to form a paste. Continue to blend the ingredients while streaming in the olive oil and water until the hummus forms a smooth texture. Keeps in the refrigerator for up to 1 week.
Add all the ingredients to a medium mixing bowl and whisk together vigorously until well-combined. Chill until ready to serve. Keeps in the refrigerator for up to 1 week.