Spring Herb Hummus Vegetable Garden

By Ashley Baron Rodriguez

4.29 / 5

20min

0min

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2 (15 ounce) cans chickpeas (garbanzo beans) drained and rinsed
½ cup tahini
½ cup water
1 lemon zested and juiced
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
¼ cup chopped fresh mint
1 clove garlic peeled
½ 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 stalks small celery hearts with leaves or as desired