Vegetable Garden Dip

  • Preparation 30 MIN
    Cooking 10 MIN
  • Makes 8 to 10 servings



Vegetables, of your choice


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. Spread the breadcrumbs on the baking sheet. Bake for about 10 minutes. Let cool.
  3. In a 23cm (9inch) square pie dish with a removable bottom, spread the hummus and sprinkle with the pumpernickel breadcrumbs. Plant the vegetables in straight rows. If desired, add greens to the garden with thyme.


Provide a dish of vegetables close by to eat all the dip. You can prepare double the breadcrumbs. If properly dried, it will keep for several weeks in an airtight container. You'll be ready for the next dip. If you buy vine tomatoes, cut the stems with scissors instead of pulling, to keep a piece of green stem on the tomato. The square pie dish is part of the Ricardo collection of accessories. You'll find it / shop

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.