Brie and yoghurt dip with maple pecans, Moroccan roasted carrot hummus and raw fruit and veg for dipping
Give winter’s beautiful vegetables star billing with a rustic sharing platter. Arrange them with a few make-ahead dips, crackers and nuts, some of the Market’s delicious cheeses and charcuterie, and you have perfect party food with minimal effort. I have given some suggestions below, but you can make the crudités with a selection of any of your favourite winter fruits and vegetables.
For the brie and yoghurt dip with maple-pecans:
300g very ripe brie
250g natural Greek yoghurt
40g parmesan, finely grated
Juice of ½ lemon
2 tbsp extra virgin olive oil
50g pecan nuts, roughly chopped
4 tbsp maple syrup
For the Moroccan roasted carrot hummus:
400g carrots, chopped into 4cm chunks
5½ tbsp olive oil, plus extra for drizzling
1 tsp ground cumin, plus extra to garnish
2 tsp baharat
1 x 400g tin chickpeas, rinsed and drained
2 tbsp tahini
Juice of ½ lemon
½ garlic clove (optional)
For the crudités:
Chicory leaves, fanned out
Carrots, peeled and sliced vertically, in a variety of colours
Radishes, halved or whole
Pomegranates, halved, for decoration
Bunches of herbs, for decoration
To make the brie dip, scoop the brie into a food processor, leaving behind the rind, and add the yoghurt, parmesan, lemon juice, olive oil and plenty of seasoning. Whiz together until creamy (add a splash of milk or a little more oil to loosen if you need to) and transfer into a bowl.
Heat a frying pan over a medium heat and add the pecans. Cook for 3 mins or so—shaking the pan occasionally to make sure they don’t burn—until slightly coloured and releasing a delicious nutty aroma. Take off the heat and pour in 2 tbsp maple syrup, stirring rapidly to coat the pecans. Pour into a bowl and add another 2 tbsp maple syrup. Let cool slightly, then drizzle the nuts and syrup over the dip.
To make the carrot hummus, preheat the oven to 200C. Spread the carrots out on a baking tray and drizzle with ½ tbsp olive oil, the cumin, baharat and plenty of seasoning. Roast for 30-40 mins, until soft, then let cool slightly.
Transfer the carrots to a food processor along with the chickpeas, tahini, lemon juice, the garlic clove if using, the remaining 5 tbsp olive oil and 100ml water. Whiz together until creamy, adding a little more oil or water if you need to, then transfer to a bowl and sprinkle with a little cumin and an extra drizzle of olive oil.
Put the bowls on a platter and arrange the fruit, vegetables, and other snacks around them.
Recipe: Leah Hyslop