Vegetables with Four Sauces

Ingredients

• 150 g chickpeas (canned)
• 1 clove garlic
• Salt
• 1 tbsp tahini (sesame paste from jar)
• 1 tsp lemon juice
• ground cumin
• 1 tbsp Olive Oil
• 200 g artichokes in jar (in liquid)
• 50 g crème fraîche
• 1 clove garlic
• 2 tbsp freshly chopped dill
• 1 tsp lemon juice
• 200 g quark
• 3 tbsp yogurt
• 1 tbsp milk
• 2 handfuls fresh herbs (e.g., parsley, chives, watercress, dill)
• 1 tsp lemon juice
• Salt
• pepper (ground)
• 100 g sun-dried tomatoes (in oil)
• 1 sardine
• 1 clove garlic
• 2 tbsp roasted almonds (or pine nuts)
• 1 tsp Capers
• 2 tbsp tomato puree
• Salt
• 1 tsp wine vinegar
• Cayenne pepper
• 1 kg mixed vegetables (e.g., green asparagus, carrots, celery sticks, kohlrabi, bell pepper)

Instructions

1. 1.

   For the hummus, pour chickpeas into a sieve and rinse under cold water. Blend with immersion blender until smooth. Peel, chop, and grate garlic with a little salt. Add to chickpeas along with tahini, lemon juice, cumin, and olive oil; stir into a creamy consistency, adding a splash of cold water if needed. Season with salt.

2. 2.

   For the artichoke cream, drain artichokes well. Blend with crème fraîche, peeled garlic, dill, and lemon juice in a blender until smooth. Season with salt and pepper.

3. 3.

   For the herb quark, drain quark thoroughly and mix with yogurt and milk to create a creamy base. Wash herbs, shake dry, pat dry, and finely chop. Fold into quark mixture and season with lemon juice, salt, and pepper.

4. 4.

   For the tomato dip, drain tomatoes and reserve oil. Roughly chop tomatoes and combine in blender with drained sardine, peeled garlic, almonds, and capers. Add tomato purée and blend to a fine‑creamy texture. If desired, drizzle reserved tomato oil. Season with salt, vinegar, and cayenne pepper.

5. 5.

   Fill all dips into small bowls and serve alongside cleaned, washed, and sliced or cut into sticks vegetables.