Peter Cauliflower Tail

The Easter Bunny just loves fresh, crisp vegetables and so will your kids when they get to dip them in this hummus-filled bunny bowl.

1 4-inch roll
3 raisins
6 chives
1 loaf of French bread, halved
1 8-inch loaf of round bread
Hummus dip
Medium-size cauliflower floret
Raw vegetables, such as baby carrots, celery and radishes

HUMMUS DIP
6 tbsp. tahini paste
6 tbsp. fresh lemon juice
6 tbsp. olive oil
4 garlic cloves, crushed
2 14-oz. cans chickpeas, drained
10 to 12 tbsp. water

For the bunny's eyes and nose, make slits in the roll and insert the raisins. For whiskers, poke holes with a toothpick and insert the chives. Place the cut ends of the French bread onto the top of the roll for ears; secure with toothpicks. Cut and scoop out a 3-inch hole in the top of the round bread and fill the well with hummus. Add a cauliflower tail and surround the bunny with veggies.

TO MAKE HUMMUS DIP: Place all ingredients, except the water, in the bowl of a food processor; puree until smooth. If necessary, add the water to make the mixture creamy. Place in the bunny bread "bowl." Makes 3 cups.

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