Middle-Eastern Herb, Vegetable & Pickle Platter

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Sprigs of fresh herbs: mint leaves, cilantro, tarragon, dill

1 bunch green onions, trimmed and cleaned but left whole

Inner leaves of young lettuce, such as romaine

1 fennel bulb, trimmed, cut into wedges and lightly rubbed with lemon juice

Several Armenian cucumbers, cut into spears

1 cup of pickled turnips (torshi)

About 1/2 cup Greek or Italian pickled peppers

Olives for garnish

1 cup hummus (store-bought OK)

Pita bread or soft Armenian cracker bread

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