# Ingredients:
→ Dips
01 - 5.3 oz classic or roasted red pepper hummus
02 - 5.3 oz herbed cream cheese
03 - 5.3 oz beetroot dip
04 - 3.5 oz olive tapenade
→ Vegetables for Spines
05 - 2 medium carrots, peeled and cut into sticks
06 - 1 cucumber, cut into sticks
07 - 1 red bell pepper, cut into strips
08 - 1 yellow bell pepper, cut into strips
09 - 3.5 oz radishes, halved
→ Hedgehog Face & Details
10 - 1 small round whole wheat bread loaf
11 - 2 black olives for eyes
12 - 1 cherry tomato or grape for nose
13 - Fresh chives or parsley for garnish
→ Dippers & Accompaniments
14 - 3.5 oz breadsticks or gluten-free breadsticks
15 - 3.5 oz multigrain or gluten-free crackers
# Directions:
01 - Place the small round whole wheat bread loaf on a large serving platter to form the body shape.
02 - Spread a generous layer of hummus or herbed cream cheese over the top half of the bread loaf to secure the vegetables.
03 - Insert the carrot, cucumber, bell pepper sticks and halved radishes upright into the spread, fanning them out evenly to resemble spines.
04 - Use black olives to create eyes and a cherry tomato or grape for the nose, securing them with toothpicks if needed.
05 - Spoon the remaining dips into small bowls and place them around the platter for easy access.
06 - Arrange breadsticks and crackers around the hedgehog for convenient dipping.
07 - Decorate with fresh chives or parsley to add an autumnal touch before serving.
