Servies: 16
Time: 30 minutes
Diabetic, Gluten Free, Heart Healthy
Prepare your tastebuds for a blast from the past with this prehistoric fruit and veggie platter! Whether they are carnivores or herbivores, your little dinosaurs are going to devour it in no time!
Ingredients
Honey Dijon Hummus
1 can (15 oz) no salt added chickpeas, drained and rinsed
2 garlic cloves, minced
3 Tbsp tahini
3 Tbsp honey Dijon mustard
3 Tbsp fresh lemon juice
2 Tbsp water
1 Tbsp extra virgin olive oil
2 tsp lemon zest
1 tsp honey
1 tsp ground turmeric
1/2 tsp paprika
1/2 tsp Kosher salt
Veggies
2 large cucumbers, cut into 1/4-inch thick slices
1/2 yellow bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
2 cups baby carrots
2 heads broccoli, cut into florets
1 pint rainbow heirloom tomatoes
4 cups fresh blueberries
Preparation
Honey Dijon Hummus
Add all of the ingredients except the water and oil to a blender or food processor; blend on high until smooth, scraping down the sides as needed.
Add the olive oil and water and blend until creamy and smooth. Transfer to a small serving bowl and cover with plastic wrap; set aside.
Veggies
Using a 24 x 18 rimmed baking sheet or cutting board, arrange the vegetables and fruit.
Start by arranging the sliced cucumbers into the shape of a brontosaurus. To the upper right of the brontosaurus, place the carrots in the shape of a volcano, then arrange the sliced red bell pepper as lava spouting out the top and running down the sides of the volcano.
Place the bowl of hummus in the upper middle of the baking sheet or cutting board for the sun. Cover the top half of the surface with blueberries to make the sky, going around the bowl and the shapes of the brontosaurus and volcano. Arrange the sliced yellow bell pepper around the bowl of hummus on top of the blueberries to form sun rays.
Cover the bottom half of the surface with broccoli florets to make the ground, going around the shape of the brontosaurus. Scatter the tomatoes over the broccoli florets.
Refrigerate until ready to serve.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size: 1 cup vegetables 1 Tbsp hummus
Per Serving: Calories: 91; Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 143mg; Carbohydrates: 15g; Fiber: 3g; Protein: 3g
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Date Last Reviewed: March 4, 2023
Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor
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