Crudité Platter with Dips
Chef Patricio Duffoo
The word crudité originated within the French language and means “raw thing.” This appetizer dish can be made with almost any vegetable, but we strongly suggest preparing it using only the freshest and best looking produce available. Trust us, it makes a big difference as seasonality is the key ingredient here!
The vegetables, whether raw or blanched, should be cut into eye catching shapes. The next best thing in this dish is what the crudités are paired with. Oftentimes, they’re served with one or more dips and they can be served hot or cold. We paired this crudité recipe with a delicious ‘Pepitas dip,’ that we crafted using our Nicaraguan spice blend, Mombacho Café.
The sweetness from the cooked onions, the spiciness from the serrano peppers, and the freshness of the cilantro compliment the citrusy flavors and depth of the espresso notes of the Mombacho Café perfectly. The roasted Pepitas dip is a low-calorie snack, filled with beneficial vitamins, minerals, protein, and heart-healthy fats. Alongside fresh, beautifully cut vegetables, this dish is sure to hit the spot on a hot Summer day with health benefits galore.
- 1 bunch baby carrots (peeled and cut in half lengthwise)
- 1 celery stalk (cut ribs into sticks)
- 2 large red bell peppers (cut into sticks)
- 2 large yellow bell peppers (cut into sticks)
- 4 Persian cucumbers (peeled, seeded and cut into sticks)
- 5 rainbow radish (peeled, thick slices)
- 1 pint cherry tomatoes, large ones
- 2 Belgium endive
- 1 lb green beans, yellow wax beans or snap peas
- 1 cauliflower/broccoli (florets)
- 1.5 cup pepitas
- 3 tbsp olive oil
1 tsp Spice Tribe Mombacho Café Nicaraguan Blend
- 1 medium yellow onion, chopped
- 3 serrano peppers (seeded and roughly chopped)
- 4 garlic cloves, chopped
- 1 cup lightly packed cilantro leaves
- .33 cup fresh lime juice
- 2 tbsp extra virgin olive oil
- .33 cup water
- 3 medium eggplants
- 3 medium garlic cloves, minced
- 2 tablespoons lemon juice, or more to taste
- 3 tablespoons tahini
- .33 cup extra virgin olive oil
- Salt to taste
- In a large pan toast the Pepitas over medium heat stirring occasionally until golden brown (approximately 5 minutes), set aside to cool.
- Heat up a large pan over medium-high heat, add olive oil, onion, serrano peppers, garlic and Mombacho Café Nicaraguan Blend cook until softened, approximately 5 minutes. Set aside to cool slightly.
- In a food processor combine toasted pepitas, onion, pepper and garlic mix, cilantro leaves, lime juice, extra virgin olive oil, water and 1tsp Peruvian Pink salt. Puree until almost smooth, adjust seasoning.
- Preheat grill or broiler to medium heat.
- Poke holes with a knife or tooth pick all over eggplant so they do not explode when cooking.
- Grill or broil eggplants turning off for about 45min to an hour. You want them to be charred all over and very soft inside.
- When they are cooked wrap them in tin foil to cool down.
- When they are cool to enough to handle, split them open and spoon out the flesh with a spoon and put them in a strainer to discard excess liquid.
- Add eggplant flesh and, garlic, tahini and lemon juice to a bowl and mix all together with a fork until a rough paste forms.
- Slowly add olive oil while mixture to create a creamy emulsion. You can also use a food processor if you prefer.
- Season with salt and more lemon juice if desired and set aside.
- Wash, cut and cook your vegetables according your preference.
- Arrange vegetables, dips and salt on a platter.