Ingredients

Ingredients For the crudités

• 2 bulbs fennel, outer leaves removed

• 4 radish

• 1 small mouli

• 1 small cucumber

• 2 medium carrots

• fennel fronds (optional)

For the hummus

• 200g/7oz dried chickpeas, soaked in water overnight

• 90g/3½oz tahini paste

• 2 garlic cloves, crushed

• 170ml/6fl oz extra virgin olive oil

• 120ml/5fl oz water

• 1 tsp ground cumin

• 1 lemon, juice only

• sea salt and cayenne pepper, to season

For the smoked aubergine caviar

• 1 large aubergine

• 1 garlic clove, crushed

• 50ml/2fl oz extra-virgin olive oil

• 2 tsp fresh lemon juice

• sea salt and freshly ground black pepper, to garnish

For the guacamole

• 1 large avocado

• 2 tbsp olive oil

• 2 tbsp cold water

• 4 tsp fresh lime or lemon juice

• pinch sea salt

• 2 pinches cayenne pepper

For the aioli

• 2 free-range egg yolks

• 2 pinches sea salt

• 2 pinches freshly ground white pepper

• 2 garlic cloves, crushed

• pinch saffron, dissolved in a little warm water (optional)

• 250ml/7fl oz extra virgin olive oil

Description

This Simple Feast Is A Celebration Of Summer. Raymond Blanc Gives Recipes For Four Dips To Go With Crudités.

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