Alfalfa Honey & Lemon Hummus


2 cups Garbanzo beans
6 tablespoons Lemon juice
1/4 cup Canola olive oil blend
2 tablespoons Sesame tahini
1 oz. Garlic clove minced
2 tablespoons Kosher salt
1 tablespoon 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