Crudite Platter with Herbed Tahini Dip

If you’re over hummus, but not over carrot sticks, this recipe is your new go-to. Tahini and cumin give this dip an exotic flavor, while the lemon juice and fresh herbs add brightness, zest, and a slew of vitamins and minerals. Use leftovers to top salads or drizzle over roasted vegetables.

CRUDITE PLATTER WITH HERBED TAHINI DIP INGREDIENTS

Crudites:

2-3 cups mixed crudite (carrot, celery, endive, bell pepper, cucumber, and jicama)

Tahini Dip:

1 cup Tahini

Juice of 1 Lemon

½ cup Parsley, washed and roughly chopped

½ cup Cilantro, washed and roughly chopped

1 teaspoon Salt

1 teaspoon Cumin

1 Garlic Clove

¼ cup Water

CRUDITE PLATTER WITH HERBED TAHINI DIP ASSEMBLY

1 | Add parsley, cilantro, and garlic into a food processor and pulse for about 30 seconds (stems are great and super nutritious, so don’t discard them!).

2 | Add tahini, salt, and cumin, and continue to pulse until well combined, slowly adding water and blending until smooth (about 1-2 minutes).

3 | Serve with mixed crudite as an appetizer or afternoon snack. Store leftovers in the fridge for up to 5 days.

*Serves 4.

Mia Rigden is a NYC-based nutritionist and founder of RASA. The California-native is a professionally trained chef and believer that for food to be good for you, it must first be delicious. Mia works with clients globally through her signature whole foods detox, the RASA Challenge, one-on-one coaching programs, wellness consulting, and recipe development. You can find her on Instagram at @the_rasa_life or at therasalife.com.

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