Alfalfa Honey & Lemon Hummus


2 cups


Garbanzo beans

6 T


lemon juice

1/4 cup


canola olive oil blend

2 T


sesame tahini

1 oz.


garlic clove



2 T


kosher salt

1 T


local honey


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