# Components:
→ 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 and 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 and Accompaniments
14 - 3.5 oz breadsticks or gluten-free breadsticks
15 - 3.5 oz multigrain crackers or gluten-free crackers
# Method:
01 - Place the small round whole wheat bread loaf on a large serving platter to form the body.
02 - Apply a generous layer of hummus or herbed cream cheese over the top half of the loaf to secure the vegetable spines.
03 - Insert carrot sticks, cucumber sticks, bell pepper strips, and halved radishes upright into the spread on the bread, fanning them out evenly to mimic spines.
04 - Use black olives to form the eyes and a cherry tomato or grape for the nose, securing with toothpicks if necessary.
05 - Spoon remaining dips into small bowls and arrange them around the platter alongside breadsticks and crackers.
06 - Decorate with fresh chives or parsley for an autumnal finish before serving.
