Spring Herb Hummus Vegetable Garden Recipe

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.