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.

6-8 Portions

Preparation Time: 20 minutes

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.

The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/