Spring Herb Hummus Vegetable Garden
Ashley Baron Rodriguez
Ingredients20 m servings 304 cals
- 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.
- Cook's Note:
- Feel free to use your favorite dip here just so long as it's thick enough to help the vegetables stand. It should be at least 1-inch thick in the pan to support the vegetables.
- Taste hummus after blending and add more salt or lemon juice, if you'd like.
- Use any variety of fresh herbs in place of the ones listed here.
- Use fresh vegetables of varying heights, textures and color. My favorites are slender carrots with a bit of their greens still attached, snap peas, radishes cut in half with their greens, asparagus tops (great raw or you can blanch if you'd like), celery (the interior stalks with the leaves are my favorite), and small peppers.
Per Serving: 304 calories; 12 g fat; 41.1 g carbohydrates; 11.5 g protein; 0 mg cholesterol; 549 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have made roasted red pepper hummus numerous times and thought I would change it up with this recipe. Definitely don't skip the tahini. Overall, the recipe is very fresh but a bit too lemony f...
Just adorable to take to a dinner party for munching before dinner. Love this!
I brought this to a kids birthday party and it was a huge hit!! Fresh herbs are a must in this dish. I was glad our garden had all of the herbs listed. I have a severe allergy to sesame so I su...