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Crudites and Hommus

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1 each: carrot, cucumber, zucchini, capsicum
1 bunch asparagus (the thinner the better) or baby fennel
3 stalks of celery (strings and leaves removed)
¼ head broccoli or a handful of radishes
¼ head cauliflower
1 cup button mushrooms or cherry tomatoes
1 handful green beans, snow peas or baby corn


Slice into long strips the carrot, cucumber, capsicum, zucchini, fennel and celery. Top and tail the beans. Snap off the woody bottom section of the asparagus. Cut the mushrooms into quarters and the broccoli and cauliflower into bite sized pieces. Divide all these colourful vegetables up into six containers and put a teaspoon of water in the bottom to help them stay fresh.

Hommus (serves six):
600g canned chickpeas, drained or equivalent freshly cooked
3 cloves garlic
1 cup extra virgin olive oil or 1 whole avocado if you desire a lower fat option
2 tablespoons tahini (optional)
1 teaspoon ground cumin
1 teaspoon Himalayan salt
Juice of a lemon
¼ cup water, additional

Place all the ingredients, except the water, in a blender and blend until smooth. Whilst blending slowly trickle the water in until the desired consistency is achieved.

Separate into 6 containers to dip the crudités in. You can make up a batch on Sunday and it will keep all week.

If you’re serving this to entertain friends or family, you can cut the top off a capsicum, scoop out the seeds and use it as a serving dish for the hommus with the capsicum ‘lid’ sitting jauntily off to the side.

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