Creamy White Bean Dip

1. Soak dried morel mushrooms in warm water for 30 minutes, then drain, rinse well, chop, and sauté in olive oil for 5–7 minutes until tender; lightly salt and set aside.

2. Cook sliced onions in olive oil over medium-low heat with a pinch of salt for 10–15 minutes until soft and golden.

3. Blend cannellini beans, Great Northern beans, garlic, tahini, lemon juice, olive oil, and ¼ cup vegetable broth until smooth, adding more liquid as needed; season with salt and pepper.

4. Spread the bean dip onto a plate and top with caramelized onions, sautéed mushrooms, and roasted red peppers, then finish with olive oil, parsley, and lemon zest.

5. Arrange fresh vegetables for dipping; blanch asparagus in boiling water for 1–2 minutes, then transfer to ice water and drain.

6. Serve immediately with the vegetable platter.