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

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.