Place red pepper hummus and salsa verde hummus in separate small bowls.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Offer a healthier option—an overflowing assortment of flavor and vibrant colors that’s sure to please.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee roasted red pepper hummus | ||
| Salsa verde hummus | ||
| Red cherry tomatoes | ||
| Yellow grape tomatoes | ||
| Basket & Bushel mini yellow, red and orange sweet peppers | ||
| English cucumber slices | ||
| Asparagus spears | ||
| Broccolini spears | ||
| Sugar snap peas | ||
| Red radishes, quartered | ||
| Belgian endive leaves | ||
| Carrot sticks | ||
| Radicchio leaves |
Things To Grab
- Serving board or platter
Directions
Combine and place cherry and grape tomatoes in a corner on a large rectangular serving board or platter. Then arrange bowls of hummus and remaining ingredients in a clockwise fashion on the board.