Need a showstopper appetizer for your next garden party? This vegetable garden hummus dip looks just like a tiny vegetable garden, complete with a picket fence, crunchy "soil," and fresh vegetables tucked in standing upright like they're growing. We served this at our Garden Club luncheon and it was almost too cute to dig into. The best part is the homemade hummus comes together with pantry staples and no tahini required. Keep reading for the full recipe and styling tips.
Quick Look
- 🌿 Recipe: Vegetable Garden Hummus Dip
- ⏲️ Ready In: 20 minutes
- 👪 Servings: Makes about 3¾ cups
- 🔪 Difficulty: Easy
- 💭 Top Tip: Toast the pumpernickel crumbs with butter and everything bagel seasoning for "soil" that tastes as good as it looks
Why You'll Love This Recipe
- No tahini needed, this homemade hummus comes together with simple pantry staples
- The vegetable garden presentation makes it a showstopper for any spring or summer gathering
- The everything bagel pumpernickel "soil" adds incredible flavor and crunch
- A fun project to make with kids who love anything cute
- Endlessly customizable with whatever vegetables you have on hand
For our Garden Club luncheon I wanted an appetizer that looked like it had grown straight out of the garden, and this vegetable garden hummus dip is exactly that. A creamy homemade hummus is spread on a platter, topped with a crumbly "soil" made from toasted pumpernickel and everything bagel seasoning, then planted with fresh vegetables standing upright like they are growing. A tiny picket fence goes around the edge to complete the look. It is one of those dishes that gets a reaction the moment you set it down, and it tastes just as good as it looks.
If you love this vegetable garden hummus dip you might also enjoy our Garden Themed Party where we served this, our Ladybug Caprese Bruschetta, or our Flower Pot Bread.
Ingredients
Full measurements in the recipe card.
This hummus is made without tahini, so it comes together with ingredients you likely already have on hand.
- Hummus -we made our own, but if you're in a rush you can use your favorite store bought hummus and add the soil topping and veggies for presentation.
- Pumpernickel Bread -the dark color is what makes such convincing "soil" once toasted and crumbled.
- Everything Bagel Seasoning -tossed with the toasted crumbs, this takes the "soil" from a garnish to something genuinely delicious.
- Fresh Vegetables -choose vegetables with their tops still attached, like carrots and radishes, for the most convincing "growing" look. Cherry tomatoes, broccoli, peppers, and green onions all work well too.
- Picket Fence -a small decorative picket fence completes the garden look. Optional, but so cute, look for it with fairy garden supplies, or Christmas villages or online.
Variations
- Different Vegetables -use whatever you have on hand or whatever is in season. Snap peas, mini bell peppers, and cucumber all work well too.
- Add Tahini -if you prefer a more traditional hummus flavor, add 2 tablespoons of tahini when blending.
- Make It Spicy -add a pinch or more of cayenne for some heat.
- Skip the Garden Presentation -this hummus is delicious on its own. Simply serve with veggies and chips for a more traditional presentation.
How to Make Vegetable Garden Hummus Dip
- Step 1: Make the hummus.
Add the chickpeas, olive oil, lemon juice, garlic, cumin, salt, and pepper to a food processor. Blend for 3 to 5 minutes, adding a splash of water as needed, until smooth and creamy.
- Step 2: Make the soil.
Put the pumpernickel bread into the food processor and process until it turns into bread crumbs. Melt the butter in a skillet and toast the crumbs with the everything bagel seasoning until crisp. Set aside to cool.
- Step 3: Wash and trim vegetables.
Wash your vegetables and trim them as needed so they will stand upright in the hummus.
- Step 4: Assemble and serve. Spread the hummus onto a platter in an even layer. Top with the cooled soil crumbs, then tuck in the vegetables standing upright. Add a small picket fence around the edge and serve immediately.
Tips for the Best Vegetable Garden Hummus Dip
- Use a Food Processor -this gives the smoothest texture.
- Toast the Crumbs Until Crisp -this is what gives the "soil" its texture and flavor, don't skip this step.
- Choose Vegetables with Tops -vegetables like carrots and radishes with their greens still attached look the most like they are growing.
- Make the Hummus Ahead -the hummus can be made a day ahead and stored in the fridge. Add the soil and vegetables just before serving so everything stays fresh and crisp.
- Serve Extra Veggies on the Side -serve some extra veggies so the proportions are just right for dipping.
Frequently Asked Questions
Traditional hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, and salt. This recipe skips the tahini, which keeps the ingredient list simple while still being creamy and flavorful.
A food processor gives the smoothest results, and works best. You can also try using a high powered blender. Just remember to stop and scrape down the sides more often.
The hummus itself can be made up to 2 days ahead and stored in an airtight container in the fridge. Add the soil topping and vegetables just before serving for the best presentation and texture, and to avoid the bread crumb soil becoming soggy.
Vegetables with their tops still attached, like carrots and radishes, look the most like they are growing in a garden. Cherry tomatoes, broccoli florets, peppers, and green onions also work beautifully.
More Garden Party Appetizer Ideas
If you try this vegetable garden hummus dip or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Vegetable Garden Hummus Dip
Ingredients
- 2 15oz cans chickpeas , drained
- 6 tablespoons olive oil
- half lemon , juice of
- 3 cloves garlic
- 1 ½ teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- splash water , as needed to thin hummus
- 5 small slices pumpernickel bread
- 3 tablespoons butter
- 1 ½ teaspoons everything bagel seasoning
- Assorted fresh vegetables (carrots, radishes, green onions, broccoli, cherry tomatoes, peppers)
Instructions
- Make the hummus. Add the chickpeas, olive oil, lemon juice, garlic, cumin, salt, and pepper to a food processor. Blend for 3 to 5 minutes, adding a splash of water as needed, until smooth and creamy.2 15oz cans chickpeas, 6 tablespoons olive oil, half lemon, 3 cloves garlic, 1 ½ teaspoons cumin, ½ teaspoon salt, ¼ teaspoon pepper, splash water
- Make the soil. Place the pumpernickel bread in the food processor and process until it becomes bread crumbs. Melt the butter in a skillet and toast the crumbs with the everything bagel seasoning until crisp. Set aside to cool.5 small slices pumpernickel bread, 3 tablespoons butter, 1 ½ teaspoons everything bagel seasoning
- Wash and trim the vegetables. Wash your vegetables and trim them as needed so they will stand upright in the hummus.Assorted fresh vegetables
- Assemble and serve. Spread the hummus onto a platter in an even layer. Top with the cooled soil crumbs, then tuck in the vegetables standing upright. Add a small picket fence around the edge and serve immediately.
Video
Notes
- This hummus is made without tahini for a simpler ingredient list.
- The hummus can be made up to 2 days ahead. Add the soil and vegetables just before serving.
- Choose vegetables with their tops still attached for the best "growing" effect.
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