In my most recent visit to my new favorite restaurant, The Blue Door, I tried this Mediterranean dip. It’s stupid simple to make, which is what a lot of people need to focus more on, clean and simple eating. The nut gremolata is what really elevates this appetizer dish to a whole new level. This makes for a great meal-prep snack or lunch for the week so feel free to make and pack this ahead of time. I hope you enjoy making and eating this as much as I did.
Mediterranean Dip
Ingredients
- hummus, flavor of choice (I like Ithaca’s lemon and garlic flavor)
- rainbow carrots, peeled
- radishes, quartered
- endive, purple and yellow
- celery stalks, trimmed
- 1/4 cup olive oil
- 1 tbsp whole almonds
- 1 tbsp pine nuts
- 1 tbsp pistachios, salted
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Prepare
- First, peel the carrots, quarter the radishes, trim the celery stocks, and remove the leaves from the endive.
- Next, spread the hummus in the center of a plate or bowl and place the vegetables all around it.
- Then in a bowl, mix together the whole almonds, pine nuts, pistachios, olive oil, salt, and pepper until thoroughly combined.
- Pour the gremolata mixture all over the hummus. Serve and enjoy!
