Crudités Platter with Homemade Dips

Crudités Platter with Homemade Dips

A set of recipes to create a colourful and appetizing crudités platter featuring a crispy tempura asparagus, served with flavourful homemade dips.

Prep Time: 1 hour 

Cook Time: 10 minutes  

Equipment Needed: Blender, Frying Pan 



Tempura Crispy Parmesan Asparagus 

8-10 Asparagus spears 

1/2 Cup (2 1/2 oz / 75g) Cornflour 

1/4 Cup (1 oz / 30g) Plain flour

1/4 Cup (1 oz / 30g) Breadcrumbs  

6 tbsp (3 1/2 fl oz / 100ml) Sparkling water 

1/4 Cup (1oz / 30g) Grated Parmesan cheese

6 Tbsp Olive or Cooking oil (3 1/2 fl oz / 100ml)


 Artichoke Butterbean Goats Cheese Dip 

1 3/4 Cups (14 ounces / 400g) Butterbeans in water, drained 

3 1/2 tablespoons extra virgin olive oil 

1 tablespoon Lemon juice – freshly squeezed 

1 small Garlic clove

4 cooked Artichoke Hearts  

1/3 Cups (2 1/2 oz / 75g) Goats cheese

A little water – if too thick

Sea salt to taste 

1 tsp Paprika 


Green Pea & Mint Hummus Dip 

1 3/4 Cups (14 ounces / 400g) Chickpeas in water rinsed and drained

2 tablespoons Lime juice

1 tsp ground Cumin 

1 small clove of Garlic 

1/2 cup (75g) Fresh peas from the pod or thawed frozen peas 

10 Fresh mint leaves 

2 tablespoons Fresh parsley, finely chopped

1 teaspoon Lime zest

3 tbsp Tahini (45ml)

A little water - if too thick

Sea salt to taste 


Vegetable Suggestions


Yellow or red peppers 

Peas in the pod

Jarred Artichoke Hearts 






Tempura Crispy Parmesan Asparagus

1. Wash the asparagus, and cut the dry ends off. 

2. In a large rectangular tin or container mix the cornflour, plain flour and sparkling water with a whisk until smooth. 

3. Add the grated parmesan cheese, and mix well. 

4. In a separate bowl, add the breadcrumbs 

5. Dip the asparagus in the wet cornflour mix, coat well, then dip the asparagus into the breadcrumbs.

6. Continue to do this with each asparagus, setting aside. 

7. Heat the oil in a nonstick pan on medium heat, drop the Asparagus into the hot oil, and shallow fry each side until the asparagus turns golden and crispy. About 2 mins on each side. 
8. Remove and place onto a paper towel, immediately grate some parmesan cheese to the top. 


Artichoke Butterbean Goats Cheese Dip

1. Drain butterbean. Add half of the butterbeans to a food blender, all of the artichoke hearts, olive oil, garlic clove, freshly squeezed lemon juice and goat's cheese. Blend until smooth. 

2. Using a potato masher or fork crush the remaining half of the butterbeans 

3. Mix the crushed butter beans with the blended mix. 

4. Add a little more olive oil and water to loosen the dip if needed. 

5. Season with salt and paprika to taste. 

6. Chill, covered, until ready to serve.


Green Pea & Mint Hummus Dip 

1. Drain and rinse the chickpeas. 

2. If using fresh peas, bring a pan of water to the boil, remove peas from the pod and boil until cooked ( 5 minutes) Drain and set aside.  

3. In a blender or food processor combine drained chickpeas, lime juice, garlic, cumin, and cooked or thawed peas.

4.  Cover and blend or process until smooth. 

5. Add tahini and blend again 

6. Add water to loosen the dip if needed. 

7. Season with salt and pepper. 

8. Chill, covered, until ready to serve.



-A perfectly seasoned Burrata is a great addition to a Crudités Platter— Simply drizzle the Burrata with Extra Virgin Olive Oil and the zest of a lemon. 

-For a more filling lunch or evening meal serve alongside a fresh bread like Focaccia.

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