Crudités with Lemon-Parsley Tahini Dip

This tangy dip is made from tahini, a sesame paste that’s also used to make hummus. I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and heirloom carrots – the more colorful, the better! You’ll notice that there are not specific amounts for the vegetables in the recipe – just use whatever combination you like.

Dip:
¼ cup freshly squeezed lemon juice (2 lemons)
1 clove garlic, minced
1/2 cup fresh flat-leaf parsley leaves
1/4 cup tahini
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Crudités:
Rainbow carrots, halved
Raw snap peas or haricots verts
Romanesco broccoli or cauliflower, cut into florets
Breakfast radishes, halved lengthwise
Watermelon radishes, halved and cut into half-moons
Fennel slices

For the dip:
In a small bowl, stir together the lemon juice and garlic and let sit for 2-3 minutes (this takes a bit of the edge off the raw garlic). Transfer to a food processor, add the parsley and tahini, and pulse until the mixture has the consistency of a thick paste. With the motor running, add the olive oil in a slow, steady stream. Add 2 tablespoons of water and blend until completely smooth. Season to taste with salt and pepper.

For the Crudités:
Arrange the vegetables on a platter and serve with the tahini dip.

Do Ahead: You can prep the crudités several hours in advance. Place the cut veggies in resealable plastic bags or in airtight containers, cover with moist paper towels, and refrigerate until ready to use. You can make the dip 1 day ahead and store it in an airtight container in the refrigerator.

Variation: To make lemon parsley hummus, add 1 (14.5 ounce) can of chickpeas, drained and rinsed, to the tahini dip in the food processor and pulse to combine. With the motor running, add 2 more tablespoons olive oil and 2 tablespoons water, and blend until smooth. Season to taste with salt and pepper. Store, in an airtight container in the refrigerator, for up to 3 days.