Add the chickpeas, garlic, lemon juice, tahini, ginger, lemon zest, turmeric, cayenne pepper (if using), black pepper and salt to a blender or food processor; blend on high until smooth, scraping down the sides as needed.

Add the olive oil and water and blend until creamy and smooth. Transfer to a small serving bowl and cover with plastic wrap until ready to serve.

Using a 12 x 18 rimmed baking sheet or cutting board, arrange the vegetables and fruit.

Start by making the head of the “tyrannosaurus rex” (T-Rex). Using a small sharp knife, carefully cut out the “mouth” and “teeth” of the “T-Rex” by cutting in a zigzag line from the bottom of the orange bell pepper; place the “head” of the “T-Rex” on the baking sheet or cutting board. Next, arrange the carrots in the shape of the “body” of the “T-Rex”. Cut a small triangle out of one of the slices of yellow bell pepper. Break the tip off of a toothpick and place the triangle of pepper on top; then, push into the “head” of the “T-Rex” to make an “eye”.

Place the bowl of hummus in the upper right of the baking sheet or cutting board. Arrange the cauliflower florets in small bunches throughout the top half of the surface to make “clouds”. Cover the top half of the surface with blueberries to make the “sky”, going around the bowl and the shapes of the “T-Rex” and “clouds”. Arrange the sliced yellow bell pepper around the bowl of hummus on top of the blueberries to form “sun rays”.

Cover the bottom half of the surface with broccoli florets to make the “ground”, going around the shape of the “T-Rex”. Scatter the tomatoes over the broccoli florets. Refrigerate until ready to serve.