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Rainbow Vegetable Platter + Purple Potato Chips and Two dips

Yields1 Serving

Rainbow Vegetable Platter with Sun-dried Tomato Hummus and Greek Yogurt Chive Dip -

For the Vegetables:
 1 red bell pepper, cut into strips
 3 medium carrots, peeled and cut into sticks
 1 yellow bell pepper, cut into strips
 8 oz green beans, strings removed
For the Purple Potato Chips:
 10 oz small purple potatoes
 2 tbsp olive oil
 ½ tsp seasoned salt or Kosher salt
For the Sun-dried Tomato Hummus:
 15 oz can chickpeas, drained and rinsed
  cup sun-dried tomatoes from a jar, drained
 ½ lemon, juiced
 2 tbsp tahini
 2 garlic cloves, peeled and roughly chopped
 ½ tsp Kosher salt
 ½ tsp smoked paprika
 ½ tsp dried basil
 3 tbsp olive oil
 ¼ cup water
For the Greek Yogurt Chive Dip:
 1 cup plain Greek yogurt
 2 cloves of garlic, finely minced or grated
 2 tbsp freshly squeezed lemon juice
 1 tbsp white wine vinegar
 1 tsp Kosher salt
 ¼ cup finely minced fresh chives
For the Vegetables:

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.

For the Purple Potato Chips:

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.

For the Sun-dried Tomato Hummus:

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.

For the Greek Yogurt Chive Dip:

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.