Vegetable Batons with Dips
This selection of fresh vegetables is served with homous and a artichoke puree. This makes an excellent and health canapé or snack before a meal when entertaining. Who says that dips have to be unhealthy. When selecting your vegetables be sure that they are fresh and high in quality, otherwise you may be disappointed. I choose to make my dips with canned artichoke hearts and chickpeas which are perfect for this purpose.
Portions: 6-8 Portions
Preparation: 20 minutes
Cooking:
Ingredients
Homous
- 1 can of chickpeas (410g)
- 1 garlic clove finely chopped
- juice of half a lime
- 2 tbsp tahini
- 2 tbsp olive oil
- maldon salt
- pinch paprika to serve
Artichoke Dip
- 1 can of artichoke hearts (400g-240g artichokes)
- 1 garlic clove
- 150ml extra virgin olive oil
- juice of half a lime
- maldon salt and freshly ground pepper (mixed if you have them)
Vegetables
- 100g radish, trimmed and cut in half
- 2 medium to large carrots, peeled and cut into batons 4-5cm long and around 1 cm thick
- 3 celery sticks, stringy ribs removed and cut into batons 4-5 cm long and 1cm thick
- 100g stringless beans, trimmed
- 1 small cauliflower broken up into florets with a little stem
Method
- Homous: Place the whole contents of the can of chickpeas in a food processor or blender with the remaining ingredients and puree to a smooth but firm dip. Store the homous in a sealed container in the refrigerator for up to a week before serving. To serve sprinkle over a little paprika.
- Artichoke Dip: Place the artichokes without the liquid from the can in a food processor or blender with the remaining ingredients and puree it to a smooth dip. Store it in sealed container for up to a week before serving. Serve with grind of pepper.
- To Serve: Assemble the vegetables around a large platter with the dips placed in the centre in separate bowls. Serve.