Hummus with Spring Veggies

The third week of my CSA from Sugar Camp Farm brought carrots, radishes, baby turnips, kale, lettuces, spring onions and kale. With radishes from a friends garden I had a bountiful and needed a way to use them. Hence, hummus dip. The creamy, tahini rich dip is the perfect complement with the crisp young veggies.

By | May 30, 2016


1. Place garlic cloves in food processor and pulse until finely chopped. Add garbanzo beans, lemon juice, and salt and tahini. Process until smooth and creamy. Serve with vegetables and pita bread. 

For more informationon Sugar Camp Farm and their CSA go here


  • 2 garlic cloves
  • 3 cups garbanzo beans
  • juice of 2 lemons
  • 1/2 teaspoon salt
  • 1/2 cup tahini
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