Afternoon Crudité

[infobox subtitle="Whipped Avocado Dip + Fresh Vegetables" bg="teal" color="white" opacity="on" space="30" link="no link"]Afternoon Crudité[/infobox]

As we move into the long, hot summer I've been feeling the need to snack on light fare that won't drag me down with the heat.  The Farmer's Market is also super bangin' right now: veggies and fruits galore are available from all the vendors, making the morning trip through the booths quite fun, especially when the vendors allow you to sample the goods.

I've been getting after heirloom radishes, endive, colorful carrots, fennel, cucumbers, and whatever else grabs the attention of my palate, pairing the fresh vegetables with dipping sauce so good it could make your mama cry.  Crudité is simple and sexy and back in style in a very big way, especially in high-end joints where a platter of delicately placed vegetables looks as visually appealing and lovely as it tastes, like the fresh turnips dipped in butter and served with sea salt presented to me yesterday at The NoMad Hotel.

At home I've been making a version inspired by the Avocado and Chickpea Crudité at The Soho House, an afternoon snack I have there often (props to the chef).  It's actually less "inspired by" and more of an attempt to recreate it myself as it's so lovely that there isn't a single thing about it I'm inclined to change.  They whip up avocado, chickpeas, olive oil, and sea salt in a high-powered blender, drizzle with olive oil and sprinkle with red pepper flakes and served with all kinds of yummy veggies.  I'd snap a pic of the dish to use here as it's really quite lovely, but there's a no-photo policy in place at the club, so my apologies.

Instead, accept a photo of my own avocado-chickpea dip as consolation and check out how I've recreated this healthy afternoon snack below.

 

avocadodip

 

[tabgroup layout="horizontal"] [tab title="Ingredients"]1/2 fresh avocado

1/2 can of cooked chickpeas (drained)

3 tablespoons extra virgin olive oil plus more for drizzling

1 teaspoon sea salt

1/2 teaspoon red pepper flakes

Seasonal veggies of your choice

[/tab] [tab title="Procedure"]1. Place all ingredients in a high-powered blender starting with the olive oil, then chickpeas, then avocado for blending ease.  Turn on high until appropriately whipped and drizzle additional into the blender if the consistency is not yet smooth.

2. Spoon the whipped dip into a serving bowl, drizzle with olive oil and sprinkle with red pepper flakes.

3. Serve on a platter with fresh, seasonal vegetables cut or torn into bite-sized pieces.

[/tab] [tab title="Notes"]Serves: 2

Difficulty Level: Easy[/tab] [/tabgroup]