Yogurt Dip with Crudites

Ingredients

• For the dip:
  
  250 gm hung yogurt
  
  1 stalk spring onions, finely chopped
  
  1 medium cucumbers, peeled
  
  1 tsp dill, chopped
  
  1 tsp parsley, chopped
  
  1/4 tsp roasted cumin powder
  
  10 ml olive oil
  
  5 ml lemon juice
  
  Salt to taste
  
  Pepper to taste
  
  1 tsp honey
  
  
  For the crudites:
  
  1 carrot
  
  1 radish
  
  1 cucumbers
  
  1/2 each red bell peppers
  
  1/2 each yellow bell peppers
  
  1/2 each green bell peppers
  
  6 asparagus srears
  
  4 baby corn