Rainbow Veggie Hummus Plate

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I believe with my whole heart that how food looks matters just as much as what's in it — especially for children with ADHD who can be visually stimulated or turned off by what's on their plate. This rainbow veggie plate is one of the most powerful tools I have for getting children excited about eating vegetables, because it's genuinely beautiful to look at and interactive to eat. Each color in the rainbow represents a different class of phytonutrients: red peppers bring lycopene, orange carrots bring beta-carotene, yellow peppers bring carotenoids, purple cabbage brings anthocyanins. Paired with protein-rich hummus that provides iron and plant-based protein, this is a snack that feeds the brain as much as it feeds the eyes. I call it "eating the rainbow" and kids love the game of it.

Ingredients

• 1 cup good-quality hummus (homemade or store-bought — see tip below)
• 1 large red bell pepper, sliced into strips
• 2 large carrots, peeled and cut into sticks
• 1 yellow bell pepper, sliced into strips
• 1 cup broccoli florets, cut small
• 1 cup purple (red) cabbage, thinly sliced or cut into dipping-size pieces
• 1 English cucumber, sliced into rounds or spears
• A small handful of cherry tomatoes
• Optional: snap peas, celery sticks, radishes, or whatever's in the fridge
• Drizzle of extra-virgin olive oil and a sprinkle of paprika for the hummus
• Fresh lemon wedge for serving

Instructions

1. If making your own hummus: blend 1 can of drained chickpeas with 3 tablespoons tahini, 2 tablespoons lemon juice, 1 garlic clove, ¼ teaspoon cumin, ½ teaspoon salt, and 2–3 tablespoons of the chickpea liquid (aquafaba) until ultra-smooth. Store-bought is completely fine too — choose one with simple, clean ingredients.
2. Wash and cut all your vegetables. The cutting is actually a wonderful step to do with your children — even young kids can safely cut soft vegetables with a child-safe knife, and involving them in food prep dramatically increases the likelihood they'll eat it.
3. Spoon the hummus into a small bowl and place it in the center of a large plate or wooden board. Use the back of a spoon to create a swirl, then drizzle generously with olive oil and sprinkle with paprika.
4. Arrange the vegetable sticks in rainbow order around the hummus bowl — starting with red (bell peppers, tomatoes), then orange (carrots), yellow (peppers), green (cucumber, broccoli, snap peas), and purple (cabbage). The visual impact is immediate and always gets a "wow."
5. Add a wedge of lemon on the side — a little squeeze over the veggies brightens everything and adds vitamin C. Serve immediately, or cover and refrigerate for up to 2 hours before serving.