Hummus Carrot Patch
With flowers in full bloom and pastel inspiration all around us, spring truly brings all the nostalgic feelings of decorating easter eggs at my mom's, and of course, the legendary backyard egg hunt at the end of Easter Sunday! As this holiday's countdown begins, I am prepping for an entire weekend of fun for baby Shiva's first Easter celebration.
One of my favorite Easter recipes to make for the kids is my potted mini hummus & carrot patches. This recipe is so simple & a fun way to encourage kids to get a good dose of plant-based protein in their system. Serve with a side of carrots (leave the stems on, they make the dish extra festive); don't forget to cut a few other raw veggies for the adults to enjoy as well!
Chickpeas are a great source of plant-based protein & tahini is rich in healthy fats, vitamins & minerals. Try this recipe out on Easter Sunday & be sure to tag us on Instagram! I can't wait to see the smiles on everyone's faces & see all of your creations.
Let's welcome Spring with open arms!
Gigi & The De La Heart Team
1 Can of Chickpeas
1/4 Cup of Fresh Lemon Juice
1/4 Cup of Tahini
1 Small Garlic Clove, Minced
2 Tablespoons of Extra-Virgin Olive Oil
1/2 Teaspoon of Ground Cumin
Salt to taste
Dash ground paprika or sumac, for serving
For Carrot Patches:
1 Bunch of Parsley
1 Bunch of Baby Carrots
4 to 6 Small Ceramic Planter Pots
Hummus: Add the chickpeas, lemon juice, garlic, olive oil, cumin and tahini into a food processor and process until smooth consistency. Loosen with 1–2 tbsp water if hummus is too thick.
Carrot Patches: Fill the ceramic planter pots with hummus, about 2.5 tablespoons. Using a toothpick, carefully create a hole on the top of the carrot. Place parsley spring into top hole of carrot and plant the baby carrots into the hummus. Sprinkle with a dash of paprika or sumac. Enjoy!