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    Crudités with Cannellini Bean Hummus

    Read original issue here

    preparation

    veggie suggestions:

    • green and yellow French beans, trimmed
    • radishes, whole
    • endive, broken into leaves right before eating
    • asparagus, sliced in half lengthwise, into spears
    • any fresh veggie you like, sliced into bite-sized bits…

    ingredients for the hummus:

    makes about 1 cup
    • 1 can or 24-ounce jar cannellini beans
    • juice of 1 lemon
    • 2 garlic cloves, minced
    • 1/2 cup tahini paste
    • 1 tsp ground cumin
    • sea salt
    • freshly ground pepper
    • 1/2 cup extra-virgin olive oil

    preparation

    1. Sprinkle veggies with high-quality sea salt and drizzle with lemon before packing (this will help veggies retain their vibrant color).

    2. Place the beans, lemon juice, garlic, tahini paste and cumin in a food processor. Start pulsing and slowly drizzle in the olive oil. Pulse until smooth but still a bit chucky.

    3. Season with salt and pepper and garnish with a drizzle of olive oil and fresh herbs.




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