Edible Garden Hummus Pots recipe


  • 400g (15oz) cooked chickpeas
  • 1 large clove of garlic, crushed
  • 1 tbsp tahini
  • 4 tbsp olive oil
  • ½ lemon
  • Pinch of salt
  • 1 bunch of radishes
  • 1 bunch of baby carrots
  • 1 packet of baby cucumbers
  • 1 packet of sugar snap peas, halved lengthways
  • Breadcrumbs (optional)
  • Chives (optional)

1. Make hummus

  • Drain the chickpeas in a sieve, rinse under cold running water and add to the blender with the crushed garlic, tahini and olive oil.
  • Rest the sieve over a small bowl and squeeze the lemon over it to strain out any pips and pith.
  • Pour half of the lemon juice into the blender with the chickpeas and blitz until smooth.
  • Season with salt and some extra lemon juice if needed.

2. Get potting!

  • Carefully spoon the hummus into your plant pot or a serving dish of your choice.
  • Push your clean and prepped crudité vegetables into the hummus so that they look like vegetables growing from the ground – they are now ready fo scooping!

> Silly soil

  • Get your adult to toast some breadcrumbs in oil and mix with chopped chives for an instant, tasty soil you can scatter on top of the hummus.

This recipe is featured in Calvin & Kaison's Krazy Cookbook

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