2 (15 oz.) 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 tsp. 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.
