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.

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Vegetable Batons with Dips

Portions: 6-8 Portions

Preparation: 20 minutes



  • 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)


  • 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


  1. 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.
  2. 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.
  3. To Serve: Assemble the vegetables around a large platter with the dips placed in the centre in separate bowls. Serve.