KCC Veggie Bugs

KCC Veggie Bugs

by Jodie Fitz

1 – 14.5 oz. can of PICS chick peas

1 cup PICS baby carrots

1 garlic clove

3 tablespoons tahini paste

3 tablespoons PICS olive oil

¾ teaspoon PICS sea salt

½ teaspoon PICS onion powder

Baby cucumbers

Fresh vegetables ie grape tomatoes, pepper, celery to create bug body

PICS cream cheese

Candy eyes

Drain and rinse the chick peas.

Place the baby carrots in a mini food chopper or food processor and finely chop.  

Add 1 clove peeled garlic, chick peas, tahini paste, olive oil, sea salt and onion powder to the carrots. Grind together until a thick, creamy hummus consistency is reached.

Slice cucumbers in half length-wise. Scoop out the center with a spoon. Fill with hummus to make the bug body. Using fresh vegetables like grape and cherry tomatoes, sliced and cut cucumber pieces, create head, tail, wings and other bug body parts.

Add candy eyes using a dab of cream cheese as “glue.”

Bug creation can be deliciously limitless!

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