Spring is here!!!! Which means when you host guests, you need to serve something as beautiful as the weather. This hummus platter is the perfect way to start. It is full of color and delicious veggies. It is the best spring time snack to keep your on plan for your summerbod.  
Veggie Hummus-Plate photo credit: Elizabeth Rider
  Hummus Ingredients:
  • 1 clove garlic, peeled and smashed
  • 1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • Optional: a few tablespoons of filtered water if needed for a smoother consistency
  Veggie Plate:
  • 1 watermelon radish, scrubbed clean and thinly sliced
  • 2 large carrots, cleaned and sliced
  • ½  jicama, peeled and sliced into sticks
  • 4-6 stalks of celery, cleaned and cut into smaller pieces
  • 1 yellow bell pepper, sliced into sticks
  • Microgreens or sprout for garnish (optional)
  Directions:
  • Prepare the hummus. Add the garlic clove alone to your food processor or blender and process for 20 seconds until finely chopped. Add the rest of the ingredients except the olive oil to the bowl and process/blend for 1 minute. Scrape down the sides. Turn the processor/blender back on and stream in the olive oil, blending until smooth. Taste and adjust the seasoning if desired. Add a few tablespoons of filtered water, one tablespoon at a time, if needed for a smoother consistency. Store in an airtight container in the refrigerator up to 3 days. Veggies: arrange your plate. Arrange the veggies in groups around the bowl, then garnish in between each section with microgreens or sprouts. Serve and enjoy!