Roasted Pepper Hummus, Turnips, Baby Carrots, Snap Peas, Icicle Radish

Local Veg Crud (3).JPG

Pair With

Nº 19



earthy, creamy, nutty


1 hour


2 cans Garbanzo Beans (12 oz.)

2 red bell peppers (roasted, peeled)

1 cup olive oil (plus extra in case needed)

5-6 cloves garlic

1 Tbsp. paprika

2 tsp. cumin

1-2 lemons (zested & juiced)

1 bunch baby turnips (tops cut off 1inch from top)

1 bunch baby carrots (tops cut off 1 inch from top)

1 bunch icicle radish (tops cut off 1 inch from top)

1 bunch red radish (tops cut off 1 inch from top)

¼ Lb. snap peas (cleaned)

½ head of Romanesco (cut into small bite size pieces)



For the Hummus: in a food processor add Garbanzo beans, roasted peppers, garlic, paprika, cumin, & start purée. Slowly drizzle olive oil in to processor until the purée is smooth. If needed add more oil until desired consistency. Add fresh lemon juice & lemon zest, mix into hummus & set aside.

For the Fresh Produce: using a scrub brush, clean each piece of produce. Heat up water in a pot to a boil. Blanch vegetables really fast about 30-60 seconds. Place in a bowl with ice water & chill vegetables until ready to serve.

To plate: place hummus in a bowl (or ramekin) & place on serving platter. Evenly distribute freshly blanched produce around the hummus & serve.