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.
chickpeas (garbanzo beans), drained and rinsed
2
(15 ounce) cans
tahini
½
cup
water
½
cup
lemon, zested and juiced
1
chopped fresh basil
¼
cup
chopped fresh parsley
¼
cup
chopped fresh chives
¼
cup
chopped fresh mint
¼
cup
garlic, peeled
1
clove
salt
½
teaspoon
carrots with greens still attached, or as desired
6
small
sugar snap peas, or as desired
6
fresh asparagus, or as desired
6
radishes with greens, halved, or as desired
6
celery hearts with leaves, or as desired
6
small stalks
 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.
