Kids and adults love this cute lion vegetable tray so much, they will stuff themselves on veggies without even realizing it! Feel free to use just one kind of vegetable for the lion's mane if you don't have all three. You can use just the olives for the eyes if you aren't using jicama in the mane.
Peel the carrots and slice into 2-3 inch sticks with one pointy end.
Cut the ends off the yellow bell peppers, remove the seeds, and slice the rest of the pepper into sticks with one pointy end.
Peel the jicama (I find this easier using a knife rather than a vegetable peeler) and slice it into 1/4 inch thick slabs. Put one large slab aside for the lion's eyes, and slice the rest into 2-3 inch sticks with one pointy end.
Open the tub of hummus and place in the center of a large round tray. Arrange carrot, bell pepper, and jicama sticks around the hummus, pointy ends out. Put your longest pieces down first and shorter ones on top.
Cut a wide piece off of the red bell pepper and use a small heart cookie cutter to cut out a nose. It's easiest to cut from the inside of the bell pepper slice, not the peel side.
Use a circle cookie cutter, or the opening of an empty spice jar, to cut out two circles from the slab of jicama you set aside.
Cut the end with the hole punched out off of two of your olives. Slice the third olive in half and cut a sliver off of each half, lengthwise, for the lion's mouth.
Place your bell pepper heart in the center of the hummus.
Put your two olive slices below the heart to make a mouth.
Place the jicama circles on the hummus, above the nose.
Put your olive circles onto the jicama circles to give your lion some eyes.
Cut the chives to about three inches long and place four on each side of the nose.
If not serving right away, cover with plastic wrap and refrigerate until ready to devour.