Vegetable Garden Dip
Vegetable Garden Dip
Ingredients
- 3/4 cup (180 ml) finely crumbled pumpernickel bread (6 to 8 slices, approximately)
- 4 containers 260 g traditional hummus
- 1 cup (250 ml) broccoli cut into florets with long stems
- Radishes with small leaves
- Baby carrots with small tops or cut into small sticks
- Small white button mushrooms with stalks
- 1 cup (250 ml) green beans, lightly blanched
- 1 cup (250 ml) small celery heart stalks with the leaves (optional)
- Cherry tomatoes, with leaves
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- Spread the breadcrumbs on the baking sheet. Bake for about 10 minutes. Let cool.
- In a 23cm (9inch) square pie dish with a removable bottom, spread the hummus and sprinkle with the pumpernickel breadcrumbs. Plant the vegetables in straight rows. If desired, add greens to the garden with thyme.
Vegetable Garden Dip