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