For the Beet Hummus

• 1 tub beet hummus
• 1 bunch radishes, thinly sliced
• 2 tablespoons sunflower seeds
• 1 tablespoon extra-virgin olive oil
• 1 lemon, zested
• Flaky salt

For the Red Pepper Hummus:

• 1 tub roasted red pepper hummus
• 1 tablespoon sesame seeds
• 1 tablespoon chopped fresh herbs
• 1 tablespoon extra-virgin olive oil
• 1/ 2 teaspoon dried red chili flakes

For the Avocado Hummus:

• 1 tub avocado hummus
• 2 tablespoons black olives,
• 2 tablespoons pickled red onions
• 1 tablespoon extra-virgin olive oil
• 1/ 4 teaspoon dried red chili flakes

For the Board:

• 6 Persian cucumbers, sliced `
• 1 bunch radishes
• 2 pints cherry tomatoes
• 1 small head cauliflower, cut into florets
• 2 avocados, halved
• 1 bunch dill,
• 2 boxes Wasa Multi Grain Crispbreads

For the hummus trio:

Method

• Step 1

  Spoon beet hummus into a bowl. Top with radishes, sunflower seeds, olive oil, lemon zest and flaky salt.

• Step 2

  Spoon red pepper hummus into a bowl. Top with sesame seeds, herbs, olive oil and chili flakes.

• Step 3

  Spoon avocado hummus into a bowl. Top with olives, pickled red onion, olive oil and chili flakes.

For the board:

Method

• Step 1

  On a large board, arrange bowls of hummus, vegetables and crispbreads. Serve with extra crispbreads on the side for spreading!