Annabel Karmel’s Lion Mane Dip With Crudites

MAKES: 1 LION DIP WITH CRUDITEES

Ingredients

Dip

1 x 400g tin chickpeas, drained and rinsed

1 clove garlic, crushed

3 tbsp olive oil

Juice of ½ lemon

150g sour cream

Crudité decoration

4 large carrots, peeled and sliced into sticks

½ yellow pepper, deseeded and sliced

½ red pepper, deseeded and sliced

1 slice of bread

Grapes

Chives

Method

To make the dip. Measure the chickpeas, garlic and olive oil into a processor. Whiz until blended. Add the sour cream and lemon. Blend again until smooth. Spoon into a serving bowl. Put the bowl in the middle of a large plate. Arrange the carrots and peppers around the bowl to make the lion’s mane.

Slice 2 small squares of bread and put them on top of the carrot and pepper ‘mane’ to make the lion’s ears. Stamp or cut out 2 small rounds of bread for the eyes and two bigger rounds for the cheeks. Place the eyes on top of the dip. Put slices of grapes on top for the eyeballs. Place the cheeks below. Make a nose using half a grape. Make a tongue using a small slice of red pepper. Arrange chives on top of the cheese for the whiskers.

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