Crudités with lemon-parsley tahini dip
Dietary considerations: gluten free, dairy free, vegetarian, vegan
This tangy dip is made from tahini, a sesame paste that’s also used to make hummus. I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and heirloom carrots — the more colorful, the better! You’ll notice that there are not specific amounts for the vegetables in the recipe — just use whatever combination you like.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- carrots
- 1/4 cup tahini
- sea salt and freshly ground pepper
- 3 tbsp. extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup fresh flat leaf parsley leaves (italian)
- raw snap peas
- broccoli and/or cauliflower cut into florets
- radishes halved
- watermelon radishes halved
- fennel slices
- Carbohydrate 5.88179166935361 g
- Cholesterol 0 mg
- Fat 28.3446500068169 g
- Fiber 1.76691669132519 g
- Protein 2.78200000215564 g
- Saturated Fat 3.93034416762136 g
- Serving Size 1 1 Serving (62g)
- Sodium 63.7930000145823 mg
- Sugar 4.11487497802842 g
- Trans Fat 0.912327500299892 g
- Calories 278 calories
For the dip: In a small bowl, stir together the lemon juice and garlic and let sit for 2-3 minutes (this takes a bit of the edge off the raw garlic). Transfer to a food processor, add the parsley and tahini, and pulse until the mixture has the consistency of a thick paste. With the motor running, add the olive oil in a slow, steady stream. Add 2 tablespoons of water and blend until completely smooth. Season to taste with salt and pepper. Place vegetables on plate, service with Tahini Dip.
