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Smoked Butterbean Cruditée Platter


For the Cruditée Platter

  • 4 small heritage carrots sliced in half lengthways
  • Handful of sugar snap peas
  • 10 radishes halved
  • Leaves of 1 chicory bulb
  • Handful of cherry tomatoes
  • 1/4 Cauliflower broken into florets
  • 5 baby courgettes
  • Handful of purple sprouting broccoli

For the Quick Pickled Onions

  • 1 medium red onion
  • 200 ml white wine vinegar
  • 1/2 tsp fine sea salt
  • 1/2 tsp caster sugar

For the Hummus

  • 1 tin butterbeans drained
  • 2 cloves garlic
  • 5 tbsp olive oil
  • 2 tbsp tahini
  • 1/4 tsp maldon salt
  • 2 tbsp lemon juice plus more for topping
  • 2-4 tbsp water
  • 1/2 tsp liquid smoke
  • 1/4 tsp smoked paprika
  • Pine nuts for topping


To Make the Quick Pickled Onions

  • Slice the onions as thinly as possible (ideally using a mandolin). Place in a ziplock bag or small Tupperware container.
  • In a small bowl combine the vinegar with the salt and sugar. Stir well until the sugar and salt are completely dissolved. Pour over the onions. Cover and place in the fridge for minimum 20 minutes.

To Make the Hummus

  • In a small frying pan, add the olive oil and bring to a medium heat. Add the garlic and fry until starting to brown. Turn off the heat and allow to cool for a few minutes.
  • In a high speed blender, add the butterbeans. On top of the butter beans pour the oil and garlic from the pan. Add the rest of the ingredients and blend until smooth. If too thick, add another tbsp lemon juice or water.

To Serve

  • Arrange the chopped veg around the hummus and pickled onions.