Easter Egg Garden Hummus Dip

This vibrant Easter-themed hummus garden combines creamy homemade hummus with colorful vegetable toppings arranged to look like Easter eggs nestled in grass. Each bite offers a delightful contrast of smooth, garlicky hummus with crisp, fresh vegetables for a festive and nutritious side dish that will be the centerpiece of your Easter table.

Ingredients

• 1 (15 oz) can chickpeas (drained and rinsed)
• 3 tablespoons tahini
• 3 tablespoons olive oil (plus extra for drizzling)
• 2 tablespoons lemon juice
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon cumin
• 2-3 tablespoons cold water
• 1 bunch fresh dill
• 1 English cucumber (sliced)
• 1 bell pepper (red or yellow, cut into strips)
• 1 cup cherry tomatoes (halved)
• 1 cup baby carrots
• 0.5 cup radishes (sliced thin)
• 0.25 cup black olives
• 1 bunch fresh chives

Instructions

1. Combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin in a food processor. Blend until smooth, adding cold water as needed to achieve desired consistency.
2. Spread the hummus in a round serving platter or wide bowl, creating a smooth layer with a slight well in the center.
3. Finely chop most of the dill and sprinkle it over the hummus to create a 'grass' effect, saving some sprigs for garnish.
4. Cut cucumber slices, bell pepper strips, radishes, and cherry tomatoes into egg shapes of various sizes.
5. Arrange the vegetable 'eggs' decoratively on top of the dill-covered hummus.
6. Use black olives cut in half to create small accent details on some of the vegetable eggs.
7. Cut chives into short pieces and arrange them to look like grass blades peeking out between the eggs.
8. Garnish with remaining dill sprigs and drizzle with a little olive oil before serving.
9. Serve with extra vegetable sticks, pita chips, or crackers on the side.

Notes