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