Smoked Butterbean Cruditée Platter
I think this platter is pretty much exactly what people assume I eat as a vegan: leads of raw veg and some hummus. As this blog has proved, that’s a myth. I serve this guy at any party, year-round (obviously feel free to switch up the veg for something more seasonal). It’s perfect for Christmas and does a pretty good job of keeping people happy until dinner is served.
For the Cruditée Platter
4 small heritage carrots (sliced in half lengthways)
Handful of sugar snap peas
10 radishes (halved)
Leaves of 1 chicory bulb
Handful of cherry tomatoes
1/4 Cauliflower (broken into florets)
5 baby courgettes
Handful of purple sprouting broccoli
For the Quick Pickled Onions
1 medium red onion
200 ml white wine vinegar
1/2 tsp fine sea salt
1/2 tsp caster sugar
For the Hummus
1 tin butterbeans (drained)
2 cloves garlic
5 tbsp olive oil
2 tbsp tahini
1/4 tsp maldon salt
2 tbsp lemon juice plus more for topping
2-4 tbsp water
1/2 tsp liquid smoke
1/4 tsp smoked paprika
Pine nuts for topping
To Make the Quick Pickled Onions
Slice the onions as thinly as possible (ideally using a mandolin). Place in a ziplock bag or small Tupperware container.
In a small bowl combine the vinegar with the salt and sugar. Stir well until the sugar and salt are completely dissolved. Pour over the onions. Cover and place in the fridge for minimum 20 minutes.
To Make the Hummus
In a small frying pan, add the olive oil and bring to a medium heat. Add the garlic and fry until starting to brown. Turn off the heat and allow to cool for a few minutes.
In a high speed blender, add the butterbeans. On top of the butter beans pour the oil and garlic from the pan. Add the rest of the ingredients and blend until smooth. If too thick, add another tbsp lemon juice or water.
Arrange the chopped veg around the hummus and pickled onions.