For this garden, I lined a shallow tray with foil and crimped up the foil in 2 ridges, which you can see vertically, to create 3 compartments. I did that because my center column is a softer sour cream and chive dip. Either side of that column I created squares of assorted hummus and guacamole.
For my "crops" I used broccoli florets, cherry tomatoes, Brussels sprouts, cucumber slices, pieces of lettuce, baby carrots with parsley tops, and peas. Fresh edible flowers are a nice touch in the center. I used pansies and violets from my chemical free yard.
You might enlist another family member to make the little plant tags, which you can tape onto plastic cocktail forks as plant markers.
Caution: It is so adorable that people don't want to mess it up by eating it!
1 can of drained chick peas
2 T extra virgin olive oil
2-3 T fresh lemon juice
1 minced garlic clove
1/4 t+ salt to taste
a dash of red pepper
a dash or 2 of cumin
1 skinned and seeded roasted red pepper
Place all ingredient in a blender or food processor and process until smooth. Taste and adjust seasonings.
(To roast the pepper, place on the grill or under broiler until skin is black--rotate. Place in a plastic container for 5 minutes to steam skin loose. Then seed and peel.)
Other Flavor Ideas:
- Instead of the red pepper add a quarter cup of pitted kalamata olives for a kalamata olive hummus.
- Blend in some spinach or basil for a green appearing hummus.
- Or you can make it plain. You can also add some tahini--which makes more of a traditional hummus.
- I recently saw a beet hummus. I would try blending in a small cooked red beet into the hummus.
For an Easter celebration, you could make different colored hummus and fashion them into a colorful egg! Have fun!