Mini edible cups filled with creamy hummus and topped with baby carrots (with their tops intact), styled to look like carrots sprouting from a garden.
If using store-bought phyllo cups, set them on a platter.
If using cucumbers, slice into 1-inch thick rounds and scoop out the center with a melon baller to make little cups.
Spoon about 1 tablespoon of hummus into each cup, smoothing the top slightly.
If making ahead, keep cups empty and fill just before serving to avoid sogginess.
Insert a baby carrot upright into the center of each hummus cup.
If carrot tops are long, trim to a few inches for a neat look.
For a “soil effect,” sprinkle a pinch of paprika, ground black pepper, or black sesame seeds on top.
Optional: add a tiny sprig of parsley or dill next to the carrot for extra greenery.
Lightly brush carrots with olive oil for shine.
Serve on a rustic wooden board or platter for a garden-inspired look.
Arrange in rows for a “carrot patch” effect.
Great for Easter brunch, spring picnics, or kids’ parties.
Flavored hummus: Try beet hummus for a pink base or basil hummus for a green base.
Gluten-free option: Use cucumber cups instead of phyllo shells.
Crunch factor: Sprinkle crushed pita chips or dukkah over the hummus.
Kid-friendly: Swap baby carrots for carrot-shaped cheese straws for a fun twist.
15 servings