Crudités with Whipped Garlic Dip


Preparation info

  • Makes: about

    250 ml

    • Difficulty


Appears in

Easy Vegan

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.


For the Dip

  • 1 x 400 g (14 oz) tinned butterbeans, drained and rinsed
  • 100 ml ( fl oz) mild extra virgin olive oil
  • 3 garlic cloves
  • ½ teaspoon fine sea salt
  • finely grated zest and juice of ½ lemon
  • freshly ground black pepper


    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).