Spring Crudités with Three Dips

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Prep Time: 30 minutes
Cook Time: 70 minutes
Servings: 8 to 10

Our trio of Middle Eastern–inspired dips will make an eye-catching starter for springtime gatherings. We’ve suggested some veggies to use as dippers, but feel free to buy whatever looks freshest (and most colorful) at your farmers’ market. Change up the vegetables with the seasons and enjoy these delicious dips year-round.

Ingredients:

  • For the beet hummus:
  • 1 medium red beet
  • 1 Tbs. olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 can (15 oz./470 g) chickpeas, drained and liquid reserved
  • 2 Tbs. tahini
  • 2 garlic cloves, peeled
  • Red wine vinegar to taste
  • Za’atar for garnish
  • Thin strips of lemon zest for garnish (optional)


For the muhammara:

  • 3 red bell peppers, roasted, peeled, seeded and coarsely chopped
  • 1 cup (4 oz./125 g) plus 2 Tbs. walnuts, toasted
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 3 Tbs. pomegranate molasses
  • Juice of 1 lemon
  • 3/4 tsp. pimentón
  • 3/4 tsp. chili powder
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Fresh flat-leaf parsley leaves for garnish
  • Pomegranate seeds for garnish (optional)


For the mint labneh:

  • 1 cup (8 oz./250 g) whole-milk Greek yogurt
  • 3 Tbs. chopped fresh mint
  • 1 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 tsp. lemon zest
  • Kosher salt and freshly ground black pepper
  • Fresh mint leaves for garnish

  • Crudités, such as thinly sliced radishes, endive leaves, blanched asparagus, thinly sliced fennel and baby rainbow carrots, for serving

Directions:

Preheat an oven to 400°F (200°C).


To make the beet hummus, place the beet on a sheet of aluminum foil, drizzle with the 1 Tbs. olive oil and season with salt and pepper. Wrap the beet tightly in the foil. Place the beet on the oven rack and roast until it is easily pierced with a knife, 50 minutes to 1 hour. Remove the beet from the foil and let stand until cool enough to handle. Peel the beet and cut into quarters.

In a food processor, combine the beet, chickpeas, tahini and garlic and process until smooth, adding the reserved chickpea liquid as needed to reach the desired consistency. Season to taste with red wine vinegar, salt and black pepper. Transfer to a serving bowl, drizzle lightly with olive oil and garnish with za’atar and lemon zest.

To make the muhammara, in a food processor, combine the bell peppers and the 1 cup (4 oz./125 g) walnuts and process until smooth. Add the olive oil, pomegranate molasses, lemon juice, pimentón, chili powder, cayenne pepper and a pinch each of salt and black pepper and process until incorporated. Taste and season with more salt and black pepper if desired. Transfer to a serving bowl and garnish with the remaining walnuts, parsley and pomegranate seeds.

To make the mint labneh, in a small bowl, stir together the yogurt, mint, olive oil and lemon zest. Season to taste with salt and black pepper. Transfer to a serving bowl and garnish with mint leaves and a drizzle of olive oil.

Arrange the crudités and dips on a platter and serve. Serves 8 to 10.

Williams Sonoma Test Kitchen

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