Skip to main content

Hummus with Vegetables and Seeds

Garnish this beloved dip with crunchy fresh, pickled, and sun-dried vegetables. Healthy and fun!


2 C canned garbanzo beans, drained
1/2 cup tahini
1/4 cup Ready-Set-Serve Lemon Juice
4 cloves Ready-Set-Serve Peeled Garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup olive oil
For garnish—top hummus with any/all of the following:
Chia seeds
Markon First Crop Basil
Markon First Crop Grape Tomatoes, halved
Pickled okra
Roasted garbanzo beans
Sesame seeds
Sun-dried tomatoes


Puree garbanzo beans, tahini, lemon juice, garlic, salt, and pepper. With machine running, drizzle in olive oil until all is smooth.
Arrange on plate with your choice of healthy garnishes.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.