Crudite Platter With Dukkah

• 1 bunch radishes, cut in half or quarters depending on the size, or left whole if small
• Cucumber spears or rounds
• 1/4 pound green beans, stem ends trimmed, blanched or steamed for 4 or 5 minutes
• 1/2 pound carrots, cut in spears or diagonal slices
• 1 jicama, cut in sticks or half-moons depending on the size
• 1/4 to 1/2 cup extra virgin olive oil (optional)
• About 1/2 cup dukkah

1. Arrange the crudites on a platter and the dukkah in bowls or on small plates (plates may make dipping flat surfaces easier).
2. Dip the crudites into the dukkah and enjoy, or sprinkle the dukkah over everything.
3. You can also dip the vegetables into olive oil first, then into the dukkah.
4. No double-dipping!

radishes, cucumber, green beans, carrots, jicama, extra virgin olive oil, dukkah

Taken from cooking.nytimes.com/recipes/1014697 (may not work)