Ingredients
1 can (15 ounce) chickpeas,
rinsed and drained
8 ½ ounces store bought cooked beets
(I recommend Love Beets)
cup 3⁄4 tahini paste
1 clove garlic
3 tablespoons lemon juice
2 tablespoons cold water
1 cubes or or 2 ice
tablespoons 2–3 orange infused olive oil,
divided
1 tablespoons honey, for garnish
1 tablespoon za’atar seasoning, for garnish
3 teaspoons sea salt, divided
3 tablespoons diced candied orange peel
1 tablespoons microgreens, for garnish
1 tablespoons honeycomb, for garnish
1 or 2 purple radishes, sliced,
for garnish and dipping
Tools
Food processor
Directions
Step 1
In a food processor, place the chickpeas, beets, tahini, garlic, lemon juice, cold water or ice, and 2 teaspoons of the sea salt; blend.
Step 2
While blending, drizzle in 2 tablespoons of the olive oil and blend until smooth.
Step 3
Spoon the hummus into a low-profile bowl, and top with the remaining olive oil. Garnish with the honey, za’atar seasoning, remaining sea salt, candied orange peel, honeycomb, and microgreens.
Step 4
Serve with purple radishes, pita bread topped with more za’atar seasoning, and additional raw vegetables.
