Combine all ingredients in a blender or food processor and blend until smooth and creamy. Taste and adjust the salt + pepper to your liking. Cover and keep stored in the fridge for up to 1 day.

In a large heavy-bottomed pot, pour in enough oil to fill the pot about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 2 minutes.)

While the oil is heating, in a medium bowl, whisk together the flour, baking powder and a small pinch of cayenne. Add the sparkling water and stir until just combined and still lumpy.

Grab the zucchini blossoms and carefully open the flowers and stuff inside one cube of mozzarella. Repeat with the remaining flowers. If you are using sliced zucchini, just serve the mozzarella along side the veggies on the Crudité platter.

Dip the asparagus in the batter and fry, 3 or 4 at a time, until golden and crispy, about 60 to 70 seconds. Drain on paper towels. Repeat with the zucchini blossoms and or sliced zucchini. Drain on paper towels and sprinkle with salt.

Place a bowl of hummus and a bowl of the avocado ranch on a platter. Arrange both the fried veggies and the fresh veggies around the dips. Serve.