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Hummus and Veggie Pot

Veggie and Hummus Pots

2 SHARES

Yield: 2 cups

You’ll Need

  • 1 540ml can chickpeas or garbanzo beans, drained and rinsed
  • ¼ cup olive oil
  • ¼ cup tahini
  • ¼ cup plain yogurt
  • 1 clove garlic, peeled
  • Juice of ½ lemon (about 1 to 2 Tbsp)
  • 1 tsp kosher salt
  • 1 tsp dill weed
  • Assorted vegetables (broccoli, carrots, cucumber, peppers, celery)
  • Mini terracotta plant pots without drain holes, washed

Prep and Cook

  • 1
    Combine the chickpeas or garbanzo beans, olive oil, tahini, yogurt, garlic, lemon juice, salt and dill weed in a food processor and blend until smooth to create the hummus.
  • 2
    Fill the terracotta pots with the hummus. 'Plant' a small garden in each pot by adding a vegetable or two.
  • 3
    Store in the refrigerator until ready to serve. Fill a basket or silver bowl with additional vegetables to be used for dipping.

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