Crudites and Dips
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon lemon juice
- juice of one lemon
- 2 tablespoons mayonnaise
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sour cream
- sea salt, to taste
- 2/3 cup sour cream
- carrot sticks
- celery sticks
- radishes
- cherry tomatoes
- 2 tablespoons boiling water
- 1 scallion, finely chopped
- 1 tablespoon chopped fresh basil leaves
- 2 scallions, finely chopped
- 1 tablespoon tomato ketchup
- 1 garlic clove, peeled and crushed
PreparationMake sour cream dip Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge. Make kid's guacamole Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day. Make hummus Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days. Make tomato salsa Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days. Reprinted with permission from_Great Parties for Kids_ , Copyright © 2006, by Rose Hammick and Charlotte Packer. , Ryland Peters and Small, Inc.
