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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6-8 Portions

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Prep: 20 minutes

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.