Spring Hummus and Crisp Veggies

This creamy, herb-infused hummus pairs perfectly with crisp, colorful spring vegetables. It’s light, refreshing, and bursting with flavor—ideal for entertaining or a quick, healthy snack.

Ingredients: Serves 4-6

For the hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove garlic, grated
• ½ tsp salt
• ½ tsp ground cumin
• ¼ cup fresh parsley
• 2 tbsp fresh dill or chives
• ¼ cup cold water (adjust as needed for consistency)
• Fresh mint for garnish

For the fresh spring veggies:

• 1 cup baby carrots
• 1 bunch asparagus, sliced on a bias
• 1 cup radishes, thinly sliced
• 1 zucchini, thinly sliced into rounds
• 1 cup sugar snap peas
• 1 small cucumber, sliced into ¼-inch rounds
• ½ cup cherry tomatoes (halved)

Instructions

1. Make the hummus: In a food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, salt, cumin, parsley, and dill until smooth. Add cold water, a little at a time, until the desired consistency is reached.
2. Arrange the veggies: Spread the fresh, raw vegetables onto a large platter or board.
3. Serve: Spoon the hummus into a serving bowl, drizzle with olive oil, and garnish with extra herbs. Serve with the crisp spring veggies for dipping.

Why You’ll Love This Recipe

Spring is the perfect time to embrace light, vibrant flavors, and this hummus board delivers just that. The creamy, herb-packed hummus pairs beautifully with the natural sweetness and crunch of fresh spring vegetables, making it a go-to for entertaining or a simple, nutritious snack. Whether you’re serving it at a gathering or enjoying it for lunch, this easy-to-make board brings restaurant-quality freshness to your table. Plus, the colorful presentation is just as satisfying to look at as it is to eat!