This quick and easy veggie feast is the perfect party food for a crowd. The rich and creamy cashew and piquillo pepper dip also makes a great snack or lunch. Serve it with crunchy seasonal veggies or toasted pitta bread.
1 roasted garlic bulb (or substitute with 2 cloves garlic)
1 teaspoon mustard
1/2 teaspoon ground cumin
1/2 teaspoon harissa paste (optional)
2 tablespoons lemon juice (more to taste)
2 tablespoons olive oil
To serve
8-10 asparagus spears, trimmed and cut into 3-inch pieces
1 cup broccoli florets
1 cauliflower florets
2 small cucumber, cut into 3-inch sticks
5-6 radishes, sliced
2 celery sticks, cut into 3-inch pieces
1 cup baby carrots
1 cup sweet mini peppers, deseeded and cut into strips
1/2 cup olives
Preparation:
1. Add all dip ingredients to a food processor and process until very smooth and creamy, adding a little of the reserved peppers liquid to get the desired consistency. Season with salt and pepper to taste and transfer to a serving bowl.
2. Bring a saucepan of salted water to a boil and add asparagus, cauliflower and broccoli florets; boil for 1 minute, drain in a colander and run under cold water. Drain and set aside. 3. Place the dip and olives in the middle of a serving platter and arrange the vegetables around. Serve immediately and enjoy!
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