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Skeleton Bone Veggie Platter with Hummus Dip
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Cutting board
  • Sharp knife
  • Serving platter
  • Small bowl

Ingredients
  

  • 4 large carrots
  • 6 celery stalks
  • 1 large cucumber
  • 2 red bell peppers
  • 2 cups prepared hummus
  • 8 black olives

Instructions
 

  • Peel the carrots and cut each one into long, thick sticks with a knob at each end to resemble bones. Trim the celery stalks into similar lengths and shapes.
  • Slice the cucumber lengthwise into thin sticks. Cut the red bell peppers into strips that match the length of the carrot pieces.
  • Spoon the hummus into a small bowl and place it in the center of a large platter. Arrange the carrot, celery, cucumber, and pepper pieces around the bowl in a loose skeleton shape.
  • Slice the black olives in half and set two halves near the top of the platter to mark the skull area if desired.

Notes

Cut the vegetables ahead of time and store them in cold water so they stay crisp until serving. Use a sharp paring knife for the bone ends on the carrots, as this shape helps them stand out on the platter. If you need more hummus, simply double the amount without changing the vegetable quantities.
Course: Appetizer
Cuisine: American
Equipment: Cutting board, Sharp knife, Serving platter, Small bowl