What to do
- Make the Hummus: In food processor or blender, blend chickpeas, garlic, lemon juice, chickpea liquid, tahini, oil, cumin and salt until smooth.
- To serve, spread Hummus on small platter or in shallow bowl. Drizzle with olive oil; top with beets, radish, carrot, snap peas and pine nuts. Serve with pita bread.
What you’ll Need
For the Hummus:
1 can (15.5 ounces) chickpeas, drained (reserve liquid from can)
2 small garlic cloves
Juice of 1/2 lemon
1/3 cup liquid from chickpea can
1/4 cup tahini
2 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
For Topping and Serving:
1 tablespoon extra virgin olive oil
1/2 (6.5 oz) package Love Beets White Wine & Balsamic Beets, quartered
1 radish, thinly sliced
1 small carrot, thinly sliced
1/2 cup snap peas
1 tablespoon pine nuts
Pita bread, for serving