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.
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- 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
- 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.
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.