Spring Herb Hummus Vegetable Garden

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 304 Calories

Ingredients

• ½ teaspoon salt
• ½ cup water
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh chives
• 1 lemon, zested and juiced
• ¼ cup chopped fresh mint
• ½ cup tahini
• 1 clove garlic, peeled
• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
• 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 Instructions

Step 1

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.

Step 2

Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.