Crudités with dips

INGREDIENTS

• 2 bulbs fennel
• 4 radish
• 1 small mouli
• 1 small cucumber
• 2 medium carrots
• fronds (optional) fennel
• 200g/7oz dried chickpeas
• 90g/3½oz tahini
• 2 garlic cloves
• 170ml/6fl oz extra virgin olive oil
• 120ml/5fl oz water
• 1 tsp ground cumin
• 1 lemon
• sea salt and cayenne pepper
• 1 large aubergine
• 1 garlic
• 50ml/2fl oz extra-virgin olive oil
• 2 tsp fresh lemon juice
• sea salt and freshly ground black pepper
• 1 large avocado
• 2 tbsp olive oil
• 2 tbsp cold water
• 4 tsp fresh lime or lemon juice
• pinch sea salt
• 2 pinches cayenne pepper
• 2 free-range egg yolks
• 2 pinches sea salt
• 2 pinches freshly ground white pepper
• 2 garlic
• pinch saffron
• 250ml/7fl oz extra virgin olive oil