Note: I was sent a Labell Board to write this post. Opinions are mine alone.
Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!
Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.
To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)
Ingredients:
Toasted Pita Chips:
- 2 teaspoons ground cumin
- 2 teaspoons za’atar
- 1 teaspoon chile powder
- 1 teaspoon garlic powder
- 4 pitas
- 2 tablespoons olive oil
White-Bean Tahini Dip:
- 1 (15 oz) can cannellini beans, drained with liquid reserved
- 1/2 cup tahini paste
- 1/2 teaspoon anchovy paste
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon of reserved spices
- 1/4 teaspoon ground pepper
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- minced chives, for garnish
Other:
- Baby carrots
- Broccoli florets
- Cut celery
- Grape Tomatoes
