Spring Herb Hummus Vegetable Garden
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ashley Baron Rodriguez
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
Ingredients
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1/2 cup tahini
1/2 cup water
1 lemon, zested and juiced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh mint
1 clove garlic, peeled
1/2 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
Instructions
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.
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