Crudites with lemony hummus

October 1, 2008

Serves 8

You can make the hummus up to two days ahead; pack it into a container and refrigerate. A little Spanish paprika or chipotle powder adds a nice warmth to the hummus. Cut the vegetables the same day you're serving them; cover with damp paper towels and refrigerate.

HUMMUS

1 can (15 ounces) chick peas, drained and rinsed

1/4 cup olive oil

2 tablespoons sesame tahini

1 clove garlic, chopped

Grated rind of 1 lemon

Juice of 1/2 lemon, or more to taste

3/4 teaspoon kosher salt, or more to taste

1/2 teaspoon ground coriander

1/4 cup water

1. In a food processor, combine the chick peas, olive oil, tahini, garlic, lemon rind and juice, salt, and coriander.

2. Pulse the mixture, adding the water a little at a time, until the puree is creamy. Taste for seasoning and add more salt, water, oil, or lemon juice, if you like.

CRUDITES

1 pound carrots, trimmed, peeled, and cut in wedges

2 bulbs fresh fennel, cored and cut in 1/2-inch pieces

1 celery heart, cut in 1/2-inch slices

2 bunches radishes, trimmed and halved

1. Transfer the hummus to a shallow bowl and sprinkle with pimenton or chipotle powder.

2. Set the vegetables on a platter. - Tony Rosenfeld