Crudités with Hommus & Spring Vegetables
WORDS:: Chyka Keebaugh
PHOTOS:: Lisa Atkinson
You all know of my fondness for simple, good looking snacks, so these deliciously healthy crudités get my tick of approval.
I love that something as gorgeous a crudités platter can take five minutes to pull together, be ultra healthy and impressive to boot. Crudités is a French term that refers to raw vegetables, so a platter typically consists of a variety of vegetables served with one or more dips. Bringing together the freshest of vegetables with a delicious dip is as easy as it sounds. The trick is to use the freshest most gorgeous vegetables you can get your hands on. The hero is the vegetable so using whatever is in the fridge just won’t cut it! When preparing one of these platters I hit the market as I want the freshest most vibrant vegetables I can get.
This is all about making your plate look like a fresh, vibrant spring garden. I make these platters on large chopping boards and invite my guests to graze on them; they are also a perfect Sunday lunch if you are want something casual. This time around I decided to ditch the big boards and go miniature. I like the idea that these crudités are kind of like a little handheld cocktail servings, a perfect entree for a casual get together.
- Baby Carrots
- Baby Corn
- Green Beans
- Brussel Sprouts (one on, don’t be scared!)
- Small Lebanese Cucumber
- Coriander for garnish
- Fill the bottom of each glass with a good full tablespoon of hummus
- Wash all your vegetables and peel your carrots.
- Trim ends of all vegetables and finely slice them lengthways
- Arrange them lengthways in your glass, garnish & serve!
- 600g canned chickpeas, drained, rinsed
- 3 garlic cloves, crushed
- 100ml olive oil
- 2 tablespoons tahini paste
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 1/4 cup (60ml) water
Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.