3/4 cup (180 ml) finely crumbled pumpernickel bread (6 to 8 slices, approximately)

4 containers 260 g traditional hummus

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Spread the breadcrumbs on the baking sheet. Bake for about 10 minutes. Let cool.

In a 23cm (9inch) square pie dish with a removable bottom, spread the hummus and sprinkle with the pumpernickel breadcrumbs. Plant the vegetables in straight rows. If desired, add greens to the garden with thyme.

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