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food scrap hummus garden

by Jackie Newgent  |  August 15, 2021  |  1 Comment

hummus garden

My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge.

I started whipping up this garden-style hummus after being inspired by the many focaccia versions popping up on social media. Luckily the bready concept translates really well with hummus. As a bonus, there’s no baking involved.

hummus garden

How to make the hummus garden

There’s also no actual need for a recipe. (Though I give you guidelines below, just in case.) Just gather up any herbs and veggies that you have on hand for the toppings, especially produce odds-n-ends, anything that’s losing its freshness, or last night’s leftovers. Choose fresh, grilled, roasted, or pickled veggies … and beyond.

hummus garden

After spreading hummus onto a serving plate or bowl, you can arrange the toppings in any artsy (or kinda sorta artsy) way you like. Or try this order: herbs and leafy greens, black sesame seeds, colorful veggies, and optional toppings.

hummus garden

Know that you don’t need to be an artist to create your food scrap hummus garden. I’m certainly not! Just have fun being playful with the toppings. It’ll taste great no matter what your hummus garden looks like. Enjoy by scooping it up with fresh whole grain pita or pita chips.

hummus garden

Be inspired

Do use this hummus garden concept as inspiration for other edible gardens. Try a black bean dip base, making the garden with toppings like fresh cilantro, epazote, tomato, fresh or pickled jalapeno, roasted sweet potato, and grilled corn. Scoop it up with corn tortillas or tortilla chips. Or do a desserty one! Try plant-based chocolate pudding or mousse (click HERE for my dark chocolate-strawberry mousse pudding) as the base, making the garden with toppings like fresh mint, all types of berries, pistachios, almonds, and toasted coconut flakes. Indulge in it by the spoonful!

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hummus garden

food scrap hummus garden

  • Author: Jackie Newgent
  • Yield: 8 servings 1x
  • Category: Snack, Appetizer
  • Cuisine: Mediterranean, Middle Eastern
  • Diet: Vegan

Description

My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge.


Ingredients

Scale
  • 1 1/2 cups (375 grams) hummus of choice (click HERE for my classic hummus)
  • 1 handful fresh herb or leafy veggie toppings (as the stems and leaves), such as parsley, basil, cilantro, and carrot tops
  • 1 to 2 teaspoons black sesame seeds (as the soil)
  • 2 handfuls of veggie toppings (as the flowers), such as sliced bell peppers, grape tomatoes, and radishes (try leftovers!)
  • Optional toppings: Extra-virgin olive oil, lemon zest, pine nuts, and ground paprika

Instructions

  1. Spread the hummus onto a serving dish.
  2. Arrange the herbs or leafy veggie toppings (as stems and leaves).
  3. Sprinkle with the sesame seeds (as soil).
  4. Add the veggie toppings (as flowers).
  5. Sprinkle with desired optional toppings. And serve.


Nutrition

  • Serving Size: 1 large scoop hummus with veggies (about 1/4 cup each)
  • Calories: 90
  • Sugar: 1g includes 0g added sugars
  • Sodium: 170mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: dip, hummus, hummus garden, food scraps, food scrap hummus garden, plant-based appetizer, plant-based snack

hummus garden

Love hummus? Try some of my twists on it, including four-layer hummus jar (click HERE for recipe), lemony red lentil hummus (click HERE for recipe), and pistachio-accented hummus with pickled pistachios (click HERE for recipe).

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