We’re welcoming the new season with a spring recipe series alongside talented recipe creator, Maddy Trueman. First up, Spring Dips & Crudité Board. This recipe is gluten free and vegan making it the perfect plate shared amongst friends at an afternoon gathering.
Roast Beet Hummus
Ingredients:
1 large beetroot, roasted
1 400g can chickpeas, drained
Juice and zest of one large lemon
1/2 cup hulled tahini
2 tbsp olive oil
2 cloves garlic, peeled
Pinch of salt and pepper
Edible flowers, to garnish
Add all ingredients to a high speed blender. Blitz until combined. Taste and add extra salt and pepper as needed. Spread in a shallow bowl and garnish with edible flowers.
Super Green Avocado Dip
Ingredients:
1 large avocado
Juice of 2 limes
1 cup of mixed fresh herbs (dill, basil, parsley)
2 spring onions, chopped roughly
2 garlic cloves
1/3 cup tahini
2 tbsp olive oil
Pinch of salt and pepper
Pistachios, chopped roughly, to garnish
Add all ingredients to a high speed blender. Blitz until combined. Taste and add extra salt and
pepper as needed. Spread in a shallow bowl and garnish with chopped pistachios.
Crudités
Ingredients:
1 small bunch of radish, washed and cut in half
1 small bunch of baby carrots, washed
One handful of snowpeas, cut in half
2 cucumbers, sliced into large rounds
1 small fennel, sliced into chunks
Gluten free seeded crackers, optional
To assemble board:
Add bowls to a large wooden board or platter. Arrange crudités around board and serve. Enjoy!
Notes:
Roast Beet Hummus will keep in an airtight container in the fridge for up to 4 days. Super Green Avocado Dip will keep in an airtight container in the fridge for up to 2 days. Crudités can be cut in advance and stored for up to 4 days.
Get in touch with Maddy:
instagram | @maddytrueman
