Vegetable and dip platter

serves 4

• 1 red, green, and or yellow pepper
• 1 pint of grape tomato
• 4 round pita bread
• 3 carrots
• 3 small pickling cucumbers
• 2 stalks of celery
• 1 pint of hummus

Wash all the vegetables.
Peel carrots and cut into 2 inch strips.
Trim the ends and then cut the celery into 2 inch strips.
Cut cucumber into 2 inch strips.
Cut peppers in half and remove the stem and seeds, then cut into strips.
Cut pita bread into triangles
Arrange all the vegetable and the pita bread on a decorative platter.
Serve with hummus or your favorite dip.