In a food processor, blend together the hemp seeds, garlic, spinach, lemon juice olive oil, and a few generous pinches of salt and pepper. Scoop the pesto into a jar and chill until ready to use.
Using the same food processor (no need to clean it in after the pesto), blend together the cannellini beans, olive oil, lemon juice, water, garlic, and salt. Puree until creamy, then add the dill and blend until incorporated. Chill until ready to use.
Assemble the platter with seasonal vegetables, nuts, cheeses, dried fruits and the dips. Serve with wine. Cheers!
Recipe by Love and Lemons at https://www.loveandlemons.com/prettiest-spring-veggie-party-platter/