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Crudités with Lemon Parsley Tahini Dip
Crunchy Crudités
with Lemon Parsley Tahini Dip

Crudités with Lemon Parsley Tahini Dip


Makes 8 to 10 servings
  • Crudités:
  • Rainbow carrots, halved and quartered
  • Snap peas or haricots verts
  • Romanesco, cauliflower, or broccoli florets
  • Breakfast radishes, halved lengthwise
  • Watermelon radishes, sliced into half-moons
  • Fennel slices
  • Dip:
  • Juice of 2 small lemons (about 1/4 cup)
  • 3 medium cloves garlic, minced
  • 1/2 cup tahini
  • 1 cup parsley leaves
  • 1/4 cup extra virgin olive oil
  • 1 to 2 tablespoons water (optional)
  • Salt and pepper, to taste
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Sample step.
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Rinse and cut the vegetables and arrange on a platter.

For the dip, squeeze the lemon juice into a small bowl. Add the garlic and let sit for a few minutes (this takes a bit of the edge off the raw garlic).

In food processor, pulse together the lemon garlic mixture, tahini, and parsley until the consistency of a thick paste. With the motor running, add the olive oil in a steady stream. If you’d like a thinner dip, add a few tablespoons of water. Season with salt and pepper to taste.

NOTE: The dip makes about 1 cup. I didn’t write the exact amount for each vegetable because it depends on how many guests you have over, and what your prerence for each vegetable is!

MAKE AHEAD: You can prep the crudites in advance if you like: just place the cut veggies in ziploc bags or in tupperwares covered with moist paper towels in the refrigerator until ready to use. You can make the dip a day ahead and store in a covered container in the refrigerator – it will actually taste better the second day.

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