INGREDIENTS

2 cups – Garbanzo beans

6 T – lemon juice

1/4 cup – canola olive oil blend

2 T – sesame tahini

1 oz. – garlic clove, minced

2 T – kosher salt

1 T – local honey

DIRECTIONS

In food processor pulse beans, juice, tahini and olive oil until smooth paste. Peel and cut jicama into sticks.

To Serve:

Place 1 cup of hummus into appropriate vessel, garnish top with extra virgin olive oil, local honey and smoked paprika. Serves with jicama, celery & carrot sticks.

Recipe courtesy of Daven Wardynski, Regional Executive Chef, Omni Amelia Island Plantation Resort