This tangy dip is made from tahini, a sesame paste that’s also used to make hummus. I love creating a crudité platter using unexpected vegetables like watermelon radishes, Romanesco broccoli, and heirloom carrots – the more colorful, the better! You’ll notice that there are not specific amounts for the vegetables in the recipe – just use whatever combination you like.

¼ cup freshly squeezed lemon juice (2 lemons)

1 clove garlic, minced

1/2 cup fresh flat-leaf parsley leaves

1/4 cup tahini

3 tablespoons extra-virgin olive oil

Fine sea salt and freshly ground black pepper

In a small bowl, stir together the lemon juice and garlic and let sit for 2-3 minutes (this takes a bit of the edge off the raw garlic). Transfer to a food processor, add the parsley and tahini, and pulse until the mixture has the consistency of a thick paste. With the motor running, add the olive oil in a slow, steady stream. Add 2 tablespoons of water and blend until completely smooth. Season to taste with salt and pepper.

Rainbow carrots, halved

Raw snap peas or haricots verts

Romanesco broccoli or cauliflower, cut into florets

Breakfast radishes, halved lengthwise

Watermelon radishes, halved and cut into half-moons

Fennel slices

Arrange the vegetables on a platter and serve with the tahini dip.