Vegetable platters need not look all look the same. Here, fresh spring vegetables sit in an herb-laced hummus to resemble a spring garden in full bloom. My kids loved plucking the crisp vegetables from the garden, so much so that I think they forgot that they were filling themselves up with such a healthful snack.
spring herb hummus vegetable garden
Spring Herb Hummus Vegetable Garden
Ingredient
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2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
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½ cup tahini
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½ cup water
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1 lemon, zested and juiced
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¼ cup chopped fresh basil
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¼ cup chopped fresh parsley
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¼ cup chopped fresh chives
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¼ cup chopped fresh mint
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1 clove garlic, peeled
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½ teaspoon salt
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6 small carrots with greens still attached, or as desired
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6 sugar snap peas, or as desired
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6 fresh asparagus, or as desired
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6 radishes with greens, halved, or as desired
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6 small stalks celery hearts with leaves, or as desired
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Directions
Instructions
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Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
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Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.