Vegan Grazing Platter with Scrumptiously Bright Bean Dip

Now that things are getting back to normal it’s so nice to be able to have friends around again.  This Vegan Grazing Platter with Scrumptiously Bright Bean Dip is super easy to throw together and sure to satisfy everyone!

I’ve been obsessed with this Bright Bean Dip ever since I made it for a work thing a few weeks back.  Unfortunately, I can’t take credit for the recipe (it was shared with me by a friend) but I can attest to its deliciousness.

In fact, this whole platter is simply scrumptious!  I know a lot of you are doing away with some things for lent but that doesn’t mean you have to go without something that’s nourishing and tasty when friends come around.  I mean, this grazing platter has the works.

Some highlights:

• The salty crunch of the pistachios
• Delicious sweet carrot sticks
• The bright and light cherry tomatoes
• Rich and brine-y olives
• The fleshly marinated artichoke hearts

…need I say more?

Now, when it comes to grazing platters my rule is stick to what you like and pile it high.  I often go with a Mediterranean vibe because that’s my jam but if you prefer a different combo feel free to mix things up.

Obviously, I can’t really write a recipe for the platter but I will share the bean dip.  Trust me, you need this dip in your life.

Like all home cooking ideas shared amongst friends,  please use the following recipe as a guide. Feel free to add more or less of any ingredient mentioned to suit your taste.  The only thing I will say is you 100% have to use fresh herbs.  Dried simply will not do here.

Scrumptiously Bright Bean Dip

1 tin of white beans (either butter beans or navy beans would work)

half a clove of garlic

a handful of each, fresh dill, mint, and flat-leaf parsley

1 tbs lemon juice plus the zest of half a lemon

1/4 cup of water

1 tsp salt and,

a pinch of cayenne pepper

Method:

• Drain your beans in a colander and rinse under a running tap.
• Place all your ingredients into a food processor and blend until smooth.
• Serve drizzled with a little olive oil and some freshly chopped parsley as a garnish
• Will keep in the fridge for around 3 days.