Print Recipe

VEGGIE CUPS WITH HUMMUS

Ingredients

  • This is a flexible recipe and you can use any kind of vegetables you want, so feel free to mix and match. I do think cutting your own vegetables with a nice, sharp knife makes the all the difference in a simple presentation like this.
  • This is s a general guideline for 6 servings and it can easily be doubled or tripled if needed. I used farmers market quality organic vegetables.
  • You'll need:
  • Plastic cups: I used Chinet Cut Crystal plastic cups 9 ounces each. Sometimes this style cup is called an Old Fashioned clear plastic tumbler. Whatever brand you use, just make sure to use a shorter size clear plastic cup that flares wider at the top.
  • 8 ounces of hummus plain or any flavor, I use lemon.
  • 2-3 Carrots peeled and cut in 1/2" batons
  • 2-3 Purple or other heirloom variety carrot prepared same as above
  • One bunch radishes cut in half or quarters if too big
  • 1-2 watermelon radish cut in small 1/4" rounds
  • One medium English Cucumber cut in 1/2" batons
  • One medium green zucchini cut in 1/2" batons
  • 2-3 stalks celery cut in 1/2" batons
  • 6 long green beans both ends trimmed
  • 1-2 orange bell peppers 1/2" lengthwise slices
  • Flat leaf Italian parsley, for serving
  • Lemon flavored or regular olive oil, for serving

Instructions

  • Wash all vegetables, peel and trim as needed. Dry with a clean dish towel before cutting as noted.
  • The length you cut your vegetables will depend on your plastic cups. For the baton cut vegetables, mine were between 4-5 inches long.
  • Place 2 rounded tablespoons of hummus in the bottom of each cup.
  • Place one or two pieces of each kind of vegetable in each cup. I used one piece of the long vegetables and a couple of each radish pieces, otherwise it gets too crowded and messy looking.
  • Drizzle a 1/2 teaspoon of olive oil over the hummus side of the cup, and top with a leaf or two of flat leaf parsley.
  • Place the cups on a large platter or tray for serving.