Spring Carrot Dip Garden

250g Snackable Carrots 1 Red Capsicum, cut into sticks 1 Yellow Capsicum, cut into sticks 2 Spring Onions 150g Sugar Snaps

Lemon Hommus 1 x 400g can Chickpeas, drained & rinsed (or 230g dried
chickpeas soaked & cooked which becomes 1 ½ cups cooked) 1 Garlic Clove, minced ¼ cup Tahini 3 tbsp Extra Virgin Olive Oil
1 ½ Lemons, juice & zest

1. Blend all lemon hommus ingredients in a food processor until smooth.
2. Assemble platter by creating three flowers. Each flower has a small bowl of lemon hommus at the centre. Surround each flower with, red capsicums, yellow capsicums, and carrots to create vegetable petals.
3. Add spring onion as the stalks.
4. Add a layer of sugar snaps at the base to create leaves.
5. Dig in and enjoy!