Bunny Dip and Bunny Face



Bunny Dip

  • 1 can garbanzo beans/chickpeas
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin

Bunny Face

  • Baby carrots (2 for each bunny face)
  • Sliced mushroom (1 for each bunny face)
  • Thinly sliced celery sticks (4 for each bunny face)
  • Cucumber slices (2 for each bunny face)
  • Raisins (2 for each bunny face)
  • Red pepper strip (1 for each bunny face)
  • 1 slice bread cut in a circle, rice cake, or 1/2 flat bread round for each bunny face


  1. Place all of the ingredients for the Bunny Dip in a blender or food processor. Blend until smooth.
  2. For each Bunny Face, use one bread round spread with two tablespoons of Bunny Dip.
  3. Make Bunny Face. Use carrots for ears, mushroom for nose, cucumbers topped with raisins for eyes, red pepper strip for mouth, and celery sticks for whiskers.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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