Crudités with pink tahini sauce

Must Try

Crudités – or fresh and tightly cut dip vegetables – have been a popular snack for years. The crudités are so colorful that you think it couldn’t get any more colorful – but then you haven’t counted on this pink tahini.


For about 4 people

  • Handful of radishes, halved
  • ½ can of baby corn
  • Handful of yellow cherry tomatoes, halved
  • 1 head of chicory
  • About 8 thin carrots, halved lengthwise
  • ½ cucumber, in matches
  • 1 baby romaine lettuce, leaves torn apart

For the pink tahini

  • 6 tablespoons tahini (e.g. from SOUQ)
  • 5 tablespoons beet juice
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • 1/4 clove crushed garlic
  • splash of water
  • Pinch of sea salt
  • Splash of olive oil
  • 1 teaspoon aniseeds.

You hardly have any work on this serving board: you cut the vegetables, you twist the pink tahini together and you serve it. And did we mention that the pink tahini is addictively delicious?

The secret to this is beet juice. You can buy this ready-made, but it is also often in the vacuum plastic in which cooked beetroot are packaged. If you catch this water, you can also get started with it!

Crudités with pink tahini

This is how you make the crudités with pink tahini

Make the pink tahini. Put everything (except the olive oil and the aniseeds) in a bowl and stir well. Start with a small splash of water and add more if the mixture becomes too thick. Finish with a drizzle of olive oil and a teaspoon of aniseeds.

Place the pink tahini in the center of a tray and arrange the vegetables around it. Start with the leafy greens, then the carrots, cucumbers, baby corn, then arrange the cherry tomatoes and radishes on top.

Crudités with pink tahini

More drink inspiration

  • broccoli cheese bread with garlic (nice with a drink!)
  • Drink butter with tahini (delicious with a drink!)
  • Drink time! Make this delicious confit de canard bitterballen

Source: Culy by
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