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hummus garden

food scrap 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.

  • Yield: 8 servings 1x


Units 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


  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.
  • Author: Jackie Newgent
  • Category: Snack, Appetizer
  • Cuisine: Mediterranean, Middle Eastern
  • Diet: Vegan


  • 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