Today I’m trying a fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas. You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish. If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish. (For my far north readers, pin this recipe for your spring crops later.)
I’m using my basic hummus recipe, but feel free to use your favorite. Double the basic hummus recipe using 2 drained cans of chickpeas. If buying commercial hummus, use 2 10-oz. hummus containers. This is the base for your garden and should be at least one inch deep in your dish. You may substitute your favorite dip if it is thick enough to support your little veggies in a vertical position.
Classic Hummus
Ingredients
- 1 (15 ounce) can garbanzo beans, drained, liquid reserved
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 drops sesame oil, or to taste (optional)
- baby veggies or cut veggies like carrots, celery, spring peas, radishes, asparagus, peppers
Instructions
- Place all ingredients in food processor
- Blend until smooth
- Stream reserved bean liquid into the mixture as it blends until desired consistency is achieved but keep it thick for appetizer garden
- Double recipe for hummus
Instructions for Spring Garden Appetizer
- Double recipe for hummus or use your favorite dip
- Fill bottom of serving dish with 1 to 2 inches of hummus
- Place baby veggies in the hummus vertically
- Serve with pita chips or veggies
- Enjoy!
Spring Hummus Vegetable Garden Appetizer
Use organic when available, serves 6
Ingredients
- 20 oz or more of hummus or dip
- 6 small carrots with green attached
- 6 celery heart stalks with green attached
- 6 asparagus
- 6 radishes with greens attached
- 6 sugar snap peas or snow peas
- 6 small peppers
- optional fresh parsley or other herb for garnish
Instructions
- Spread hummus to fill bottom of a deep baking dish 2 to 3 inch
- If desired, blanch asparagus (I like them raw, but it's an option)
- Cut asparagus in half
- Cut radishes in half
- Cut any celery, carrots, or peas that are too tall
- Arrange a row of carrots like a garden
- Repeat with celery, radishes, sugar snap peas, peppers, and asparagus
- You should now have 6 rows of veggies
- Optional garnish with fresh herbs
- Serve with whole grain crackers and a tray of more spring veggies
Enjoy!
This dish was shared on St. Pete’s Channel 10, Good to Know Segment:
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