Vegan Dip and Veggie Platter. There are so many occasions that I just want a snack, not a whole meal. I want that snack to be delicious, nutritious, and even healthy.
This platter features four vegan dips, Toasted Pumpkin Seed Dip, Jalapeno Guacamole, Black Bean Dip, and Basil Hummus. I added fresh veggies and fruits and the best gluten-free crackers that I have found to round out the platter.
If served as a meal, it contains all of the protein, fiber, vitamins, and minerals that you need and it takes only 30 minutes to prepare all of the dips and cut the veggies. Then, it is time to snack away! This dish is vegan, gluten-free, and dairy-free.
This vegan dip and veggie platter is the perfect appetizer for birthdays, barbecues, or really any occasion. I love how colorful veggie platters look with all the fresh vegetables and fruit.
Any of the dips can be swapped out to fit your preferences. Or, I've always thought it would be fun to make a dessert board with Chocolate Hummus and this Maple Butter Pumpkin Hummus.
Ingredients
These four dips are so delicious and can be paired with fresh vegetables, crackers, and fruits. It's the perfect nutritious and delicious snack. Here is the shopping list for each of the dips. The exact amounts are listed down below in the recipe card.
For the basil hummus:
- Chickpeas
- Lemon
- Olive oil
- Garlic
- Sea salt
- Almond butter - I like almond butter, but some prefer tahini in hummus.
- Fresh basil
For the black bean dip:
- Black beans
- Peanut butter
- Lime
- Olive oil
- Garlic
- Cumin
- Fresh cilantro
- Red pepper
- Sea salt
For the toasted pumpkin seed dip:
- Pumpkin seeds - shelled and toasted in a pan
- Cinnamon
- Maple syrup
- Nutmeg
- Coconut milk
- Sea salt
- Coconut oil
- Dried cranberries
For the jalapeno guacamole:
- Avocados
- Lime
- Sea salt
- Jalapeno peppers
- Red pepper flakes - sprinkled on top
Instructions
This vegan dip and veggie platter only takes 30 minutes to make and is the perfect delicious and nutritious snack that can feed a crowd. Here are the steps to make each dip for this snacking board.
To make the basil hummus:
- Drain beans and rinse.
- Blend all ingredients in a blender.
- Transfer to a serving bowl.
To make the black bean dip:
- Drain beans and rinse.
- Add all ingredients to a food processor and blend until all ingredients are completely mixed.
- Transfer to a small serving bowl.
To make the pumpkin seed dip:
- Toast pumpkin seeds in a pan for 3 minutes on medium heat.
- Add pumpkin seeds and all other ingredients to a food processor and blend until smooth.
- Transfer to a small serving bowl.
To make the jalapeno guacamole:
- Add all ingredients to a bowl or blender and mix until nearly smooth, leaving a few chunks of avocado.
- Transfer to a small serving bowl.
Serving Suggestions
This healthy and fresh vegan dip and veggie platter is perfect for all get-togethers. Guests can snack on it throughout the evening and because it's vegan anyone should be able to enjoy it. Here are some suggestions to add to your serving board.
- Carrots
- Celery
- Apples
- Jicama
- Bell peppers
- Cucumber
- Snow peas
- Broccoli
- Crackers
- Pita chips
- Tortilla chips
Swap out any of these dips for a different one like Kale Spinach Avocado Dip, Chipotle Hummus, or Zucchini Onion Dip. If you are feeding a large crowd go ahead and add an extra dip or two to your serving platter and then watch it all disappear because they are that good.
Tips
This light and healthy vegan dip and veggie platter is perfect for those times when you don't want a whole meal. It's easy and quick to make and makes a great snacking board to serve for any occasion.
- Start by placing the dips on the serving board first and then add in each dipper around the dips until there is no space left.
- If you are serving this for an event keep extra dippers close by to add to the serving board throughout the evening as needed.
- Use any leftover dips and veggies to make adult lunchables that are great for snacking on throughout the busy week.
- If you a serving this to a large crowd, I suggest adding extra snacking foods to your serving board such as cashews, pistachios, snacking pickles, olives, or pretzels.
Frequently Asked Questions
There are lots of items you can use to serve your vegan dip and veggie platter. A serving board is probably the most common, but some other items could be a charcuterie board, a baking tray, or a wooden cutting board. Really whatever you have on hand will work.
I recommend starting by adding each dip spaced out onto a serving tray. Next, add small amounts of each dipper around the dips until there is no space left. You can always add extra dippers as they start disappearing.
Leftover dip can be stored in airtight containers in the fridge for up to 3 days. The jalapeno guacamole tends to not stay as fresh because of the avocado so I recommend eating that one fresh.
More Appetizer Recipes
If you liked this vegan dip and veggie platter check out more fun appetizers here on Green Scheme and let me know what you think.
- Vegan Meatball Appetizers with Cucumber Dill Dip
- Creamy Stuffed Dates
- Vegetable Fritters
- Crispy Pineapple Tofu
- Sweet Potato Mushroom Cakes
- Rainbow Spring Rolls
Vegan Dip and Veggie Platter
Ingredients
Basil Hummus
- 1 can 15 oz organic garbanzo beans/chickpeas
- Juice of 1 lemon
- 1 teaspoon lemon zest from rind
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon sea salt
- ½ cup almond butter peanut butter or tahini (I like almond butter, but some prefer tahini in hummus)
- ¼ cup chopped fresh basil
Black Bean Dip
- 1 can 15 oz black beans
- ¼ cup peanut butter
- juice of 1 lime
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon ground cumin
- ½ cup fresh chopped cilantro
- ¼ teaspoon red pepper
- ½ teaspoon sea salt
Toasted Pumpkin Seed Dip
- 1 cup of shelled pumpkin seeds toasted in pan
- 1 teaspoon cinnamon
- 3 teaspoon maple syrup
- ½ teaspoon nutmeg
- ½ cup coconut milk
- ½ teaspoon sea salt
- 3 tablespoons coconut oil
- 1 tablespoon dried cranberries
Jalapeno Guacomole
- 2 ripe avocados peeled
- juice of 1 lime
- 1 teaspoon sea salt
- 1 tablespoon sweet jalapeno peppers jarred or canned
- pinch red pepper flakes sprinkled on top
- You can serve with whatever fruits and vegetables that you like. I used:
- Carrots sliced jicama, sliced red peppers, green onions, sliced apples for Pumpkin Seed Dip.
- Crackers: Three Seed Gluten Free Sweet Potato Crackers Three Seed Gluten Free Beet Crackers from Trader Joe's.
Instructions
Basil Hummus
- Drain beans and rinse
- Blend all ingredients in blender.
Black Bean Dip
- Drain beans and rinse
- Add all ingredients to food processor and blend until all ingredients are completely mixed
Pumpkin Seed Dip
- Toast pumpkin seeds in pan for 3 minutes on medium heat
- Add pumpkin seeds and all other ingredients to food processor and blend until smooth
Jalapeno Guacamole
- Add all ingredients to bowl or blender cup and mix until nearly smooth, leaving a few chunks of avocado. This dip can be mixed in a small bowl with a fork, or you can use a small hand blender like a NutriBullet (not a Vitamix since the ingredients will stick to the blades).
- Serve
