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Crudite Recipe

Name: Peoples Organic Coffee & Wine Cafes CRUDITE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups cooke d chickpeas (garbanzo beans); 0.5 cups tahini; 0.25 cups fresh lemon juice; 2 tbs extra-virgin olive oil; 2 tbs water (or reserved chickpea cooking liquid); 1 each garlic (1 large clove, peeled); 0.5 tsp ground cumin; 0.5 tsp smoked paprika (for garnish); 1 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 tbs extra-virgin olive oil (for drizzling); 12 each baby carrots (trimmed); 1 each English cucumber; 1 each red bell pepper; 1 each yellow bell pepper; 3 each celery stalks; 8 each radishes; 8 each mini sweet peppers or baby sweet peppers; 1 cups cherry tomatoes; 1.5 cups broccoli florets; 1.5 cups cauliflower florets; 2 tb s fresh parsley (for garnish); 4 each warm pita bread, sliced into triangles; 0.5 cups olives (mixed)

Inspired by Peoples Organic Coffee & Wine Cafe

Time30m

Serves6

fresh raw vegetables & house-made hummus

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Ingredients

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Hummus

1 1/2 cups cooke d chickpeas (garbanzo beans)

1/2 cups Tahini

1/4 cups fresh lemon juice

2 tbs extra-virgin olive oil

2 tbs water (or reserved chickpea cooking liquid)

1 each garlic (1 large clove, peeled)

1/2 tsp Ground cumin

1/2 tsp smoked paprika (for garnish)

1 tsp kosher salt

1/4 tsp black pepper (freshly ground)

1 tbs extra-virgin olive oil (for drizzling)

Vegetables (Crudité)

12 each baby carrots (trimmed)

1 each English cucumber

1 each Red bell pepper

1 each yellow bell pepper

3 each celery stalks

8 each radishes

8 each mini sweet peppers or baby sweet peppers

1 cups Cherry tomatoes

1 1/2 cups broccoli florets

1 1/2 cups Cauliflower florets

2 tb s Fresh parsley (for garnish)

Optional accoutrements

4 each warm pita bread, sliced into triangles

1/2 cups olives (mixed)

Method

Hummus

Prepare chickpeas (if using canned)

Drain canned chickpeas and rinse under cold water. For creamier hummus, peel skins from roughly half of the chickpeas by gently pinching each between thumb and forefinger; discard skins.

Blend hummus

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, ground cumin, kosher salt and black pepper. Pulse to combine, then with the processor running slowly drizzle in 2 tablespoons extra-virgin olive oil and 2 tablespoons water (or reserved chickpea liquid) until the mixture becomes smooth. If too thick, add additional water 1 teaspoon at a time until desired creaminess is reached (target: scoopable but spreadable).

Adjust seasoning

Taste and adjust salt, lemon, or garlic as needed. Transfer hummus to a shallow serving bowl. Using the back of a spoon, create a shallow well in the center. Drizzle remaining 1 tablespoon olive oil over the top and sprinkle smoked paprika and a few torn parsley leaves for garnish.

Vegetables (Crudité)

Wash and trim

Thoroughly wash all vegetables under cold running water. Trim ends from baby carrots, peel or scrub English cucumber, and trim stems from radishes and cherry tomatoes. Cut cauliflower and broccoli into bite-size florets.

Cut vegetables for serving

Slice the English cucumber into 1/4-inch thick coins or long batons for dipping. Core and seed the red and yellow bell peppers, then cut into 1/2-inch strips. Trim celery into 3–4 inch sticks. Halve cherry tomatoes if very large. Leave some whole for visual variety.

Arrange on platter

Select a large platter. Spoon the hummus bowl slightly off-center or create one or two shallow hummus pools directly on the platter. Neatly arrange vegetables around the hummus in radiating sections — carrots, cucumber, bell pepper strips, celery, radishes, mini peppers, cherry tomatoes, broccoli and cauliflower — keeping colors balanced. Tuck olives and pita triangles into open spaces if using. Sprinkle chopped parsley over the vegetables for color.

Serve

Serve immediately at room temperature. Provide small tongs or forks for guests and extra napkins. If preparing ahead, cover hummus and vegetables separately and assemble within 30 minutes of serving to preserve crispness.