Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
We are giving your vegetable tray a little makeover! Flowerpots are filled with easy-to-make hummus and then filled with baby carrots. Your guests will fall in love with this cute treat!
This simple and cute appetizer is perfect for Easter! Adorable little pots or tins are filled with homemade hummus and then little baby carrots are planted. You could munch the holiday away with this delicious dish!
Carrots in homemade hummus recipe
Yields 2-4 pots
2 cans chickpeas, drained and washed
2 teaspoons garlic, minced
1 teaspoon kosher salt
1/3 cup tahini
1/3 cup fresh-squeezed lemon juice
1 tablespoon lemon zest
3 dashes hot sauce (optional)
2-4 mini tins or flowerpots
Add chickpeas, garlic, salt, tahini, lemon juice, lemon zest and optional hot sauce into the bowl of a food processor. Puree till smooth.
Add hummus to the mini tins or flowerpots. Set aside.
Using a toothpick put a little hole into the top of the baby carrot. Pull off a little piece of curly parsley and put it into the hole of the carrot.
Put carrots into the hummus and fill the pot. Keep cold until serving.