Spring Herb Hummus Vegetable Garden

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

Directions

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.