Summer Vegetable Tray with Chickpea and Sun-Dried Tomato Dip recipe

Ingredients:

1 cup canned chickpeas, rinsed, drained
½ cup chopped basil leaves
¼ cup plain yogurt
3 oil-soaked sun-dried tomatoes, drained, chopped (about 2 tablespoons)
1 to 2 tablespoons water, as needed
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Vegetable Tray:
1 bunch radishes, trimmed
1 small head broccoli, chopped into 1-inch florets
1 small head cauliflower, chopped into 1-inch florets
1 red bell pepper, seeded, sliced

Directions:

Place all ingredients except water in a food processor; blend until smooth, adding water as needed to achieve desired consistency.

Notes about this recipe:

This appetizer tray features fresh, crispy vegetables and a creamy, savory chickpea dip. Reminiscent of traditional hummus, this bean dip is flavored with sun-dried tomatoes, basil, and lemon, offering an authentic taste of summer.

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