Summer Dip Trio & Crudités

Summer Dip Trio & Crudités

These three dips hit all the notes for us - creamy, herbaceous, and a bit unique. We love serving them alongside a dish of crudité, and occasionally add some flatbreads (try our Rye Flatbreads in the recipe archive!) to the table too. Each dip can stand on its own (aioli for all your summer BLT’s, beet hummus on sandwiches or spread on the base of a salad bowl, and salsa verde on fish, meat, eggs, potatoes...you name it!), but make a great trio when all together. 

Serves 4-6

For the Beet Hummus

(makes about 2 cups)

2 medium (250g) beets, peeled & roughly chopped into ½” pieces 
1 tablespoon olive oil 
Salt 
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2 cloves garlic, sliced 
½ cup olive oil 
1 ½ cups (one 15 ounce can) cooked chickpeas  
¼ cup tahini 
Juice of 2 lemons (approx. ¼ cup) 
1 teaspoon chopped preserved lemon rind (optional)
1 teaspoon coriander seed, toasted & ground (optional)
½ teaspoon nigella seed, toasted & ground (optional)
Salt 

Preheat oven to 425º F and line a baking sheet with parchment paper. Combine beets, olive oil, and a big pinch of salt and toss to combine. Spread onto prepared baking sheet and roast for 15-25 minutes, or until cooked through. Set aside to cool. 

In the bowl of a food processor or blender, combine the garlic, ¾ teaspoon salt and the olive oil. Process until garlic is emulsified into the oil. Add the roasted beets, chickpeas, and remaining ingredients, and process until smooth. If necessary, add a splash of water to thin everything out a bit. Season to taste with lemon juice and salt. 

For the Grand Aioli

(makes about 1 cup) 

1 garlic clove, grated 
Salt 
2 egg yolks
1 teaspoon dijon mustard 
1 cup avocado, grapeseed, or neutral olive oil 
2-3 tablespoons lemon juice or white wine vinegar 
2-3 tablespoons water

In a medium bowl, combine garlic, egg yolk, and mustard with a big pinch of salt. Whisk until smooth. While whisking, slowly begin to stream in the oil, stopping occasionally to make sure it’s fully emulsified. When you’ve used about ⅓ cup of oil, add in a tablespoon of lemon juice, whisk again to emulsify, and continue with your oil. Repeat until all oil and lemon juice have been used. Season to taste with salt and lemon juice as needed. 

Note: if your aioli breaks, add a splash of water which aids in emulsification of fats, and should bring it back together! 

For the Salsa Verde

2 cloves garlic, thinly sliced 
1 tablespoon (approx. ¼ pepper) chopped serrano pepper
1 teaspoons kosher salt, plus more 
¾ cups olive oil 
3 large (45g) scallions
45g (approx. 1 ½ cups) cilantro (stems included) 
45g (approx. 1 ½ cups) parsley (stems included) 
Juice of 1 lemon (approx. 2 tablespoons) or 2 tablespoons white vinegar 

Combine garlic, chile, and 1 teaspoon salt in the bowl of a food processor and pulse until finely chopped. Add your olive oil and process until smooth, scraping down the food processor as necessary. Add your scallions and herbs, and process until finely chopped and becoming relatively smooth. Transfer to a medium bowl and thin with additional olive oil if needed to reach the consistency of a semi-thick yogurt. Whisk in lemon juice or vinegar if using (see note). Season to taste with salt and additional vinegar, as needed. 

Note: Leave out the lemon juice or vinegar unless you plan to use all the salsa in a day (this will help it keep longer; 5 days or so). Store the salsa in an airtight container with a drizzle of olive oil on its surface, and add in lemon juice to taste just before using.

To Serve 

Flaky salt
Lemon juice 
4 cups assorted vegetables of your choice

A few of our favorites include
Carrots
Cauliflower 
Celery 
Radishes (try a few varieties!) 
Snap peas
Cucumber 

Arrange vegetables on a serving plate, squeeze a little lemon over everything, and sprinkle with flaky salt. 

 


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