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Butter bean dip and vegetable top pistou crudité board
This holiday appetizer is not only a delicious show stopper, it also helps save food costs and reduce food waste. Using the tops of fresh carrots, radishes, and celery make for a beautiful decor for this holiday board you can serve up to your guests. Plus, pair this with simple butter bean dip.
SERVES
6
TO
8
Ingredients
Butter Bean Dip
- 1 14 oz can butter beans or any white bean, liquid drained and reserved
- 1 tablespoon tahini
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil + 1 tablespoon
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dry chilli flakes
Vegetable Top Pistou
- 1 cup radish greens
- 1 cup carrot tops, hard stems discarded
- 1 cup roughly chopped Kohlrabi greens
- 1 cup Italian flat leaf parsley with stems
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Pita Chips and Croutons
- 2 stale pitas, cut in 16 triangles
- 1-2 stale sausage or burger buns, cut in 1-inch cubes
- 3 tablespoons olive oil
Crudite Board
- 4 carrots with skins on, washed well, cut in half and quartered length wise
- 1 red bell pepper cut in 1/4-inch strips
- 1 green bell pepper cut in 1/4-inch strips
- Cherry tomatoes on their vine
- 4 celery stalks and their leaves cut into 3 inch long sticks
- 2 small kohlrabi, thin skin removed and cut into 8 wedges
- 1 bunch radishes, washed well with skin on and cut in half
Directions
For the Butter Bean Dip
- Rinse butter beans and place in a medium bowl.
- Using a potato masher or fork, slightly mash beans.
- Add four tablespoons of olive oil and the remaining ingredients. Stir to mix well until it becomes slightly creamy. Refrigerate until ready to use.
For the Veggie Top Pitou
- In a food processor add all the ingredients and pulse until finely chopped and slightly creamy.
- Set aside until ready to use.
To make Pita Chips and Croutons
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper. In a medium bowl, toss pita chips and cut bread with olive oil.
- Spread on a baking sheet and bake in the oven until golden and crisp (about seven to 10 minutes) ensuring you turn over once halfway through.
- Remove from oven and let cool.
For the Vegetables
- Cut up vegetables, keeping the skin on, to serve on board including carrots, red bell pepper, green bell pepper, cherry tomatoes, celery with their leaves, kohlrabi, and radishes.
- Set aside for assembly.
To Assemble Board
- Place butter bean dip in a shallow bowl and top with two tablespoons of pistou.
- Garnish with dry chilli and one tablespoon of olive oil.
- Place bowl in the centre of tray or platter and arrange chips, croutons and vegetables around to ensure you balance the vegetables on each side.
- Serve and enjoy!
