Farmer’s Market Platter

The farmers market is bursting with spring produce! Set out a colorful spread to showcase the best flavors of the season with these pretty veggie party dips.

Serves: 24Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy


Serves: 24

Ingredients

  • 2 small sweet potatoes, roasted and peeled
  • 1⁄2 cup sunflower butter
  • 1⁄3 cup plus 1 Tbsp. harissa, divided
  • 1⁄4 cup coconut milk
  • 1 clove garlic
  • 1 tsp. salt, divided
  • 3⁄4 tsp. ground black pepper, divided
  • 2 Tbsp. olive oil
  • 1 Tbsp. roasted pepitas
  • 2 Tbsp. chopped cilantro
  • 16 oz. prepared baba ganoush
  • 1⁄2 lb. steamed baby beets
  • 3 cloves roasted garlic
  • 3 Tbsp. lemon juice
  • 1 Tbsp. fresh chopped dill
  • 2 Tbsp. toasted pine nuts
  • 1 Tbsp. pomegranate arils
  • 1 small head orange cauliflower
  • 4 small cucumbers, quartered lengthwise
  • 1⁄2 lb. multicolored baby carrots
  • 1⁄2 lb. asparagus spears, trimmed and blanched
  • 1 pint cherry tomatoes
  • 2 small watermelon radishes, sliced

Directions

  • Place sweet potatoes, sunflower butter, 1⁄3 cup harissa, coconut milk, garlic, and 1⁄2 teaspoon each salt and pepper in a blender or food processor. Pulse until smooth. Spoon into a small serving bowl. Drizzle with olive oil and garnish with remaining 1 tablespoon harissa, pepitas, and cilantro.
  • Place baba ganoush, beets, garlic, lemon juice, and remaining salt and pepper in a blender or food processor. Pulse until smooth. Spoon into a small serving bowl. Garnish with dill, pine nuts, and pomegranate arils.
  • Arrange vegetables and dips on a large platter and serve.