Vegetable Garden Hummus Dip

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Vegetable Garden Hummus Dip

A creamy homemade hummus topped with crunchy everything bagel "soil" and fresh vegetables, styled to look like a miniature vegetable garden. No tahini required!

Course: Appetizers

Cuisine: American

Servings:

Calories: 90kcal

Author: Dannyelle Nicolle-Ramjist

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.

Nutrition