Crudité Platter with Minty Pea Hummus

4.89 from 9 votes
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Elevate your entertaining with a masterfully composed spring crudité platter. It’s perfect for sparking conversations and appetites with its visually stunning array of fresh, vibrant veggies.

Crudité platter with colorful vegetables and served with a homemade pea hummus.

Compared to a charcuterie board or cheese board, a fresh tray of vegetables is a healthier option. This beautiful crudité platter includes a minty pea hummus, ensuring your next gathering is an unforgettable culinary delight.

For the most flavorful result, look for seasonal ingredients like multi-colored cauliflower, beets, carrots, tomatoes, zucchini, endives and asparagus. The crisp and refreshing vegetables perfectly complement the light and savory hummus.

“Thank you for this recipe. It was a perfect hummus. Your directions for using the Vitamix were appreciated because this was the first thing I made in it.”—Katie K.

Roast the garlic cloves

Step 1: To mellow out the strong, spicy flavor of raw garlic, I roast the whole, unpeeled cloves in a pan over medium heat. After about 8 minutes, the skin will brown. This adds a sweeter roasted garlic flavor to the hummus. Peel the skin before adding to the blender.

Mix the liquids

Canned chickpea liquid inside a blender cup.

Process the drained, canned chickpea liquid.

Tahini paste and lemon juice mixed with aquafaba.

Add tahini paste and lemon juice.

Step 2: Canned chickpeas have a starchy liquid. Add ¼ of the reserved liquid to the blender and process until it doubles in volume, creating what’s known as aquafaba. This technique lightens up the hummus and adds structure. Process the tahini sesame paste and lemon juice, followed by the peas.

Add the Peas

Peas inside a blender cup.
Pureed peas inside a blender cup.

Step 3: Add the peas and process them at high speed until they are smooth, about 1 minute.

Finish the hummus

Vitamix blender cup with chickpeas and vegetables.

Step 4: Add the chickpeas, olive oil, roasted garlic cloves, salt, mint leaves, cilantro leaves, and chives, and process until smooth. You’ll notice that the dip will be warm after blending. This helps to delicately cook the fresh peas and activate their natural starches to create a creamy and velvety dip.

Transfer the dip to a serving bowl. Cover and refrigerate until ready to assemble the vegetable crudite. This pea hummus recipe makes a generous amount to feed a large group or save some for later. It also can be made ahead of time if you need to meal prep, as it stores well in the refrigerator for up to 3 days.

Crudité platter tips

Photo of person dipping a yellow vegetable into a bowl of green dip

Choose seasonal vegetables

Produce at the height of its growing period has the most flavor, notably detected when enjoying it raw or as the star of a dish. I like to pick a selection from my local farmers market.

Some suggestions for vegetables in season for spring include sugar snap peas, green beans, asparagus, cauliflower (purple, orange, and romanesco), mini bell peppers, zucchini, cucumber, celery, baby carrots, cherry tomatoes, beets, and lettuces like endive.

Color and crunch

What adds the visual wow factor to a crudité platter is finding vegetables of different vibrant colors, shapes, and sizes. Most of the raw vegetables will provide a satisfying crunchy texture. Cut them into bite-sized pieces.

Cook certain vegetables

Feel free to pre-cook vegetables that benefit from a little heat application, like cruciferous broccoli, cauliflower, or asparagus. Spuds should not be served raw. I couldn’t help but include some fingerling potatoes to add to the vegetable crudité, making sure to boil them until tender.

To stop the cooking process, plunge any cooked vegetables into an ice-water bath. Drain well and dry with paper towels before serving.

Assemble the veggie platter

Here comes the fun part! Use your creativity to arrange the vegetable crudité that will indeed look like an edible work of art. A side of pita chips optional.


There are always dipping sauces included with the crudité, may it be a tangy vinaigrette, creamy aioli, sour cream-based dip, or smooth hummus. Choose a sauce or spread that you think guests would enjoy.

Frequently asked questions

Is crudite the same as a veggie tray?

Yes, crudite is a type of vegetable platter. It’s typically arranged nicely and served with a dip. It’s a healthy appetizer to share at parties or picnics. Any seasonal vegetables can be added. They should be bite-sized pieces or cut into smaller shapes, making them easier to eat as a finger food.

What’s the difference between crudite and charcuterie?

Crudite is a veggie plate with crispy raw or cooked vegetables with an accompanying dip. A charcuterie board comprises cured meats, cheese, bread, and crackers. Nuts, kalamata olives, or spreads can be added to complement the board.

What does the “Dip and Spreads” setting do on a Vitamix?

The “Dip and Spreads” setting on a Vitamix blender is a preset smart control. The sheer force of the rapidly moving stainless steel blades heats up with time and speed, cooking raw vegetables. This particular setting progressively increases the spinning rate over a period of 1 minute, warming the ingredients.

Colorful vegetable platter with a small bowl of green hummus dip.

Using fresh or frozen peas

Fresh English peas are not always available at the market as they are a springtime crop. However, frozen peas can always be found in the freezer section. Frozen peas are typically picked, shucked, and rapidly chilled to preserve their natural sugars, inevitably providing a sweeter taste. Peas that have been sitting for several weeks in the market slowly convert the sugars to starches, so they’re not as sweet.

Spring Crudité with Minty Pea Hummus

Making a crudite platter adds a touch of sophistication to any gathering with a colorful and healthy snack that's perfect for entertaining.
4.89 from 9 votes
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings 16 servings
Course Appetizer
Cuisine American


Minty Pea Hummus

  • 2 garlic cloves, unpeeled
  • 1 cup canned chickpeas, liquid reserved
  • ¼ cup reserved canned chickpea liquid
  • 6 tablespoons lemon juice
  • cup tahini
  • 1 cup fresh shelled green peas
  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ cup packed mint leaves
  • ¼ cup packed cilantro leaves
  • 1 tablespoon chopped chives

Crudite Platter

  • 8 ounces fingerling potatoes, cut in half lengthwise
  • 8 ounces asparagus, trimmed to 6" long spears
  • 8 ounces cauliflower florets, green and purple
  • 8 ounces zucchini, cut into ¼" thick slices
  • 8 ounces beets, yellow, peeled, cut into ⅛" thick slices
  • 8 ounces carrots, peeled and sliced lengthwise
  • 4 ounces sugar snap peas
  • 4 ounces baby tomatoes
  • 1 bunch radish, sliced
  • 1 head belgian endive, trimmed and leaves separated


Minty Pea Hummus

  • Roast the Garlic – Heat a small skillet over medium heat. Roast the garlic cloves until the outsides are browned, turning over occasionally, about 8 minutes. Peel and set aside.
  • Mix the Liquids – Lightly shake the can and drain the chickpeas in a colander, reserving ¼ cup of the liquid. Add it to the blender and process on high speed until the liquid turns white and frothy and doubles in volume, about 1 minute. Add the lemon juice and tahini and process at high speed for 1 minute.
  • Add the Peas – Add the peas and process on high speed until smooth, about 1 minute.
  • Finish the Hummus – Add 1 cup of chickpeas, olive oil, reserved roasted garlic cloves, salt, mint, cilantro, and chives. Process at high speed for 1 minute. Scrape the sides of the cup as needed. Process on high speed until smooth and creamy, about 1 minute. Season to taste. Transfer the hummus to a serving bowl and refrigerate until ready to use.

Crudité Platter

  • Make an Ice Water Bath – In a large bowl, add 4 cups of water and 4 cups of ice. Set aside.
  • Cook the Potatoes – Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 8 to 12 minutes. Transfer to the ice water bath and chill for 5 minutes.
  • Cook the Asparagus – Cook the asparagus in the boiling water for 30 seconds then transfer to the ice water bath to chill for 5 minutes.
  • Drain and Dry – Drain the vegetables and dry them between paper towels before serving.
  • Assemble the Platter – Place the bowl of hummus on a serving platter. Arrange the cooked potatoes, asparagus, cauliflower, zucchini, beets, carrots, sugar snap peas, tomatoes, radishes, and endive around the hummus. Serve immediately or cover and refrigerate until ready.


  • Recipe Yields: 2 cups of hummus
  • Serving Size: 2 tablespoons of hummus
  • Storing: Refrigerate the hummus in an airtight container for up to 3 days. Cover and refrigerate the vegetables for up to 1 day. 
  • Using Frozen Peas: Defrost and drain before using.

Nutrition Facts

Serves: 16 servings
Calories 127kcal (6%)Carbohydrates 12g (4%)Protein 3g (6%)Fat 8g (12%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 6gSodium 232mg (10%)Potassium 225mg (6%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 2750IU (55%)Vitamin C 29.7mg (36%)Calcium 20mg (2%)Iron 1.1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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3 Comments Leave a comment or review

  1. Katie Kruse says

    Thank you for this recipe. It was a perfect hummus. Your directions for using the Vitamix were appreciated because this was the first thing I made in it. I have the Costco version which does not have the dip feature but with your directions it did not make a difference. Keep up the Vitamix recipes!

  2. Maggie Morris says

    Katie’s sister Maggie here. Katie was so happy with the recipe that I made it also. I brought it to my son and daughter-in-law who are celebrating the birth of their first baby! My son send me a text – said it was great and asked me for every ingredient in the hummus. Tim is 34 and he has never asked me about a recipe! So they loved it and I sent him the recipe.
    Keep up the wonderful recipes!

    • Jessica Gavin says

      Hi Maggie, always a pleasure to hear from you! Congrats on the new bundle of joy, such exciting times!!! I’m so happy to hear that the family enjoyed the recipe, I hope he makes it for you next time 🙂