Crudités with Whipped Garlic Dip

Name: Crudités with Whipped Garlic Dip
Prep time: 5 min
Yield: Makes: about 250 ml (9 fl oz/1 cup)
Ingredients: mixed raw vegetables such as broccolini, baby carrots, breakfast radishes, sliced red capsicum (pepper), snow peas (mangetout), cos (romaine) hearts, green beans, cherry tomatoes, cucumber (sliced lengthways) and boiled kipfler (fingerling) potatoes; 1 x 400 g (14 oz) tinned butterbeans, drained and rinsed; ½ teaspoon fine sea salt; 3 garlic cloves; freshly ground black pepper; finely grated zest and juice of ½ lemon; good-quality sea salt flakes, for dipping (optional); 100 ml (3½ fl oz) mild extra virgin olive oil

Preparation info

Makes: about
250 ml

Difficulty
Easy

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

No question, this is super simple to put together. But if you choose your veggies artfully – no limp celery stalks please – it’s an impressive and tasty starter or pre-dinner plate of nibbles. Beware: it is very garlicky.

Ingredients

For the Dip

1 x 400 g (14 oz) tinned butterbeans, drained and rinsed
100 ml (

Starter
Dinner
Gluten-free
Drinks
Vegan

Method

To make the dip, put all the ingredients in a blender and blitz until smooth. You will need to scrape down the sides of the bowl with a spatula a couple of times.

Serve the dip in a bowl alongside a platter of the vegetables, with a tiny bowl of sea salt flakes for dipping (if using).