Vegetable Garden Dip | RICARDO

Ingredients

• 3/4 cup (180 ml) finely crumbled pumpernickel bread (6 to 8 slices, approximately)
• 4 containers 260 g traditional hummus
• 1 cup (250 ml) broccoli cut into florets with long stems
• Radishes with small leaves
• Baby carrots with small tops or cut into small sticks
• Small white button mushrooms with stalks
• 1 cup (250 ml) green beans, lightly blanched
• 1 cup (250 ml) small celery heart stalks with the leaves (optional)
• Cherry tomatoes, with leaves