Crudités with three dips

Method

1. Drain and rinse the chickpeas, keeping a little of the liquid from the tin, and drain the roasted peppers. Juice the lemon into a small bowl, as it is shared between the three dips.
2. For the hummus, blend three quarters of the chickpeas with the tahini, the peeled garlic, a third of the lemon juice, a pinch of salt and 3 to 4 tablespoons of the chickpea liquid until smooth. Scrape it into a bowl.
3. For the second dip, blitz the roasted peppers in the unwashed blender with the rest of the chickpeas, another third of the lemon juice and a pinch of salt until thick. Scrape it into a second bowl.
4. For the guacamole, halve and stone the avocados and mash the flesh in a third bowl with the rest of the lemon juice and a good pinch of salt.
5. Peel the carrots and cut them into sticks. Cut the cucumbers into sticks of the same length, then deseed the red pepper and cut it into strips.
6. Put the three bowls on a large board and arrange the vegetable sticks in groups around them. Serve straight away, or cover the guacamole closely and chill everything for up to an hour.

Tip Cut the sticks to the same length and they stack neatly and look like effort. Leftover dips keep in the fridge for a day or two.

Photo made with AI.

From Nosha · nosha.app