Spring Herb Hummus Vegetable Garden recipe

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Ingredients

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

Nutrition Info

303.9 calories
carbohydrate: 41.1 g
cholesterol: : -
fat: 12 g
fiber: 11.1 g
protein: 11.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 548.6 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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