Hummus Dip with Fresh Veggies

  • recipe photo
  • Getting kids to realize that fresh veggies are tasty and satisfying often comes down to a simple matter of presentation. This clever idea is easy to pull off for a group of children. They'll have fun filling up the pots with the hummus and "planting" their own veggies -- and even more fun eating them. Other great ideas for vegetables to dip include radishes, stringless sugar snap peas, cherry tomatoes and sliced jicama.

For me, finding creative ways to present healthy food is a welcome challenge.


  • 2 15-oz. cans garbanzo beans, drained and rinsed
  • 1/4 cup freshly squeezed lemon juice, plus additional to taste
  • 1/4 cup tahini (available in most grocery stores)
  • 3 Tb. olive oil
  • 1 clove garlic, smashed and peeled
  • 1 tsp. salt
  • Baby carrots (or other vegetables) for dipping
  • Optional:
  • Flat-leaf parsley for decorating
  • 1/2 tsp. paprika


  • Clean terra cotta or glazed flower pots; 2" pots work well as individual servings, but double the batch if using a larger pot as a serving vessel.


  • Place the garbanzo beans, lemon juice, tahini, olive oil, garlic and salt in a blender or food processor. Pulse a few times, then puree until smooth. If necessary, add up to 3 tablespoons of water to reach the desired consistency, pureeing after each addition. Taste and add more salt or lemon juice if necessary.

  • Spoon the hummus into the pots and top with the carrots; kids will enjoy helping with this part. If using parsley, dab a small amount of hummus onto the top of each carrot and press a small leaf of parsley on top.

  • If desired, sprinkle a small amount of paprika on the top of the hummus in each pot for flavor and to mimic the appearance of soil.

Yield: about 2 cups (serves 6-8 kids as a snack)