Ingredients:

  • 1.5 cups (360g) low-sodium classic hummus
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5ml) fresh lemon juice
  • 3 large (180g) carrots
  • 2 medium (300g) bell peppers
  • 1 large (200g) English cucumber
  • 6 stalks (150g) celery
  • 1 cup (50g) snap peas

Instructions:

  1. Wash all vegetables under cold running water and pat them dry with a clean towel to prevent diluting the hummus.
  2. Slice carrots, bell peppers, cucumber, and celery into uniform sticks approximately 3-4 inches long.
  3. Spoon the hummus into a small central bowl and create a circular swirl with the back of a spoon.
  4. Drizzle the extra virgin olive oil and fresh lemon juice into the hummus swirl.
  5. Arrange the veggie sticks radially around the hummus bowl, grouping them by color.