Crudité Revival


Eggplant Caviar

This smoky purée with fresh bursts of lemon and garlic is easy to make and only requires a few ingredients. Char eggplant until you reach desired smokiness and then bake until soft and wilted. Remove from the oven and scrape the pulp of the eggplant into a food processor with lemon, garlic, olive oil, shallot, salt and pepper. Blend together and add in your favorite chili powder or cayenne pepper.

Green Pea Hummus

All you need for this vibrantly green, fresh dip is fresh peas, tahini, cilantro, cumin, garlic, lemon and salt and pepper. Cook peas for roughly ten minutes until tender and add them to a food processor with the remaining ingredients. Blend until softly puréed.

White Miso Dipping Sauce

With a unique blend of Asian flavors this dip is one of our favorites. Combine miso paste, coconut yogurt, lemon, honey, garlic, rice wine vinegar and toasted sesame oil in a bowl with a whisk or a food processor until smooth and blended.

Coconut Yogurt with Herbs

A modern twist on a long-time favorite, yogurt dip made with coconut yogurt elevates our crudités to the next level. Try whisking together a creamy coconut yogurt with any herbs you like. We love dill, parsley, chives and basil. We highly recommend playing around with this recipe and adapting it to the herbs and flavors you love.

Roasted Beets with Sumac and Lemon

Sumac is often used in Middle Eastern dishes and has a bright and complex lemon taste that we love. To get started, roast two to three beets until soft and the skins remove easily. Chop the beets, add them to a food processor with lemon juice, garlic, sumac, a touch of tahini, olive oil, salt and pepper. Pulse until you reach your desired texture. Sprinkle a bit of sumac on top.