Seasonal Vegetable Crudite

Final presentation (ingredients will change with the seasons)

• 6 sticks Cucumber (1/4 inch slices)
• 6 ea baby Carrot (cut in half if big)
• 6 sticks of Celery sticks
• 6 each Radish (whole if small, halves if big)
• 6 each cherries
• 6 each cherry tomato
• 6 ea baby zucchini halves.

For the almond hummus:

• 125 g Garbanzo Beans
• 1 clove garlic
• 2 tbsp Dry Sherry
• 2 tbsp Lemon Juice
• ¼ cup SherryVinegar
• 1 cup water
• 150 g Blend Oil
• salt, to taste

For the almond hummus:

• Blend all ingredients on the vita prep except the oil until very smooth.
• Add the oil and emulsify.
• set aside in refrigerator.

Final presentation:

• Plate as pictured use only fresh beautiful ingredients for this dish.
• Finish the ajo blanco with a little salt, pepper and olive oil.