spring herb hummus vegetable garden
Ingredients
- Servings: 6
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup tahini
- 1/2 cup water
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh mint
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 6 small carrots with greens still attached, or as desired
- 6 sugar snap peas, or as desired
- 6 fresh asparagus, or as desired
- 6 radishes with greens, halved, or as desired
- 6 small stalks celery hearts with leaves, or as desired
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- 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.
- arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.
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