Spring Herb Hummus Vegetable Garden

recipe Detail


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 so that I think they forgot that they were filling themselves up with such a healthful snack.


- 1 can of chickpeas, drained and rinsed

- 2 cloves of garlic

- 2 tablespoons of lemon juice

- 2 tablespoons of olive oil

- 1 teaspoon of dried oregano

- 1 teaspoon of dried basil

- 1 teaspoon of dried thyme

- Salt and pepper to taste

- 1/4 cup of chopped fresh herbs (such as parsley, chives, dill, and/or cilantro)

- Assorted vegetables for serving (such as carrots, celery, cucumber, bell pepper, and/or cherry tomatoes)


1. In a food processor, combine the chickpeas, garlic, lemon juice, olive oil, dried oregano, dried basil, and dried thyme. Pulse until the mixture is smooth and creamy.


2. Season with salt and pepper to taste. Add more olive oil if necessary to achieve your desired consistency.


3. Add the chopped fresh herbs to the food processor and pulse a few times to incorporate them into the hummus.


4. Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of dried herbs, if desired.


5. Serve the hummus with an assortment of fresh vegetables for dipping. Enjoy your Spring Herb Hummus Vegetable Garden!

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