Ingredients:

  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 medium Cooked Beet, quartered
  • 1/3 cup Tahini
  • 1/4 cup Fresh Lemon Juice
  • 2 cloves Garlic, minced
  • 1/2 tsp Ground Cumin
  • 2 tbsp Ice-cold water
  • 1/2 tsp Sea salt
  • 4 oz Prosciutto di Parma
  • 4 oz Salami
  • 5 oz White Cheddar cheese
  • 4 oz Goat Cheese log
  • 2 Watermelon Radishes, thinly sliced
  • 1 cup Red Grapes
  • 1/2 cup Raspberries
  • 1 box Pink Peppercorn Crackers
  • 1/2 cup Marcona Almonds

Instructions:

  1. Combine the tahini and lemon juice in a food processor. Process for 1 minute until whipped and pale in color.
  2. Add the garlic, cumin, salt, and the quartered beet to the processor. Process until the mixture is a smooth, shocking pink.
  3. Add the chickpeas and drizzle in the ice water while the motor is running until the texture is velvety and light.
  4. Place the beet hummus in a bowl as the anchor on a large board. Arrange the ribboned prosciutto, salami, and sliced white cheddar around the bowl.
  5. Fill the gaps with the goat cheese log, watermelon radishes, grapes, raspberries, crackers, and Marcona almonds to create a flowing, monochromatic aesthetic.