Peppers: Wash the bell peppers. Carefully slice off the top and bottom. Then, slice the remaining pepper into wide rings. These rings will form the “petals” of your flowers.

Carrots: Wash and peel the multicolored carrots. Cut them into sticks, about 3-4 inches long, for easy dipping.

Green Onions: Wash the green onions. Trim the root ends and cut them into long pieces to serve as the “stems” of your flowers.

Sugar Snap Peas: Wash the sugar snap peas. Trim the ends, leaving them whole to resemble “leaves” or “grass.”

Arrange the Hummus: Place small bowls of hummus in the center of your large round platter or tray.

Green Onion Stems: Arrange the cut green onion pieces to create the “stem” of the flower below the bowls of hummus.

Pepper Flowers: Arrange the pepper ring “petals” around the hummus bowl, creating the shape of a flower. Use different colored pepper rings for variety.

Carrot Stems: Place the carrot sticks around a separate bowl of hummus, radiating outwards, to create additional stems.

Sugar Snap Pea Leaves/Grass: Scatter the sugar snap peas around the base of the flowers and stems to resemble leaves or grass, filling in any gaps on the tray. You can place some pea pods vertically to look like taller grass.