#veggieplatter

The flavors of pumpkin, cinnamon, maple syrup, and Greek yogurt come together in this delicious Fall Harvest Veggie Dip, which goes well with a wide range of fall vegetables. You can serve it at Thanksgiving or any other fall party because it's fun and healthy.

Ingredients: 1 cup Greek yogurt. 1/2 cup pumpkin puree. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Salt to taste.

Instructions: Blend Greek yogurt, pumpkin puree, and maple syrup together in a bowl until the mixture is smooth. Salt, nutmeg, and cinnamon can be added when you like. Combine well by mixing. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Put it on a platter with lots of fall vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

Fresh crudites go well with this colorful and flavorful Roasted Red Bell Pepper Hummus. The creamy chickpeas and tahini blend with the smoky sweetness of the roasted red peppers to make a delicious appetizer that's great for gatherings or as a nutritious snack. It's nutrient-dense in addition to being delicious.

Ingredients: 2 red bell peppers, roasted and peeled. 1 15 oz can chickpeas, drained and rinsed. 3 cloves garlic, minced. 1/4 cup tahini. 2 tablespoons lemon juice. 1/4 cup extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Assorted fresh vegetables carrots, cucumbers, bell peppers, cherry tomatoes for dipping.

Instructions: Put the red bell peppers on to roast first. Turn on your oven and heat it up to 425F 220C. On a baking sheet, put the red bell peppers. Roast them for 25 to 30 minutes, turning them over every so often, until the skin is charred and blistered. Take the peppers out of the oven and put them in a bowl. In a bowl, put the cookies and let them cool for about 15 minutes. I think this will help you peel off the skin. When the peppers are cool enough to touch, take off the skin, take out the seeds, and cut them up. Put the chickpeas, minced garlic, tahini, lemon juice, ground cumin, salt, and pepper in a food processor and blend them all together. Mix it up until it's smooth and creamy. To make sure everything is well mixed, you might need to scrape down the sides of the food processor a few times. Pour the extra-virgin olive oil into the food processor while it's running, and keep mixing until the hummus is the consistency you want. If you want, you can add more salt, pepper, or lemon juice to the hummus to make it taste better. Place the roasted red bell pepper hummus in a bowl for serving. If you want, add a drizzle of olive oil and a sprinkle of paprika on top. For dipping, serve the hummus with a variety of fresh vegetables. As crudites, you can choose from carrots, cucumbers, bell peppers, and cherry tomatoes.

Prep Time: 15 minutes

Cook Time: 30 minutes