PICK UP
1 ea Crudite basket, prepared
1 ea Hummus, prepared
1 pinch Za’atar
1 pinch Aleppo
1 pinch Parsley, chopped
30 gm Olive oil, extra virgin

Mist water over crudite vegetables. Add spices and herbs on top of hummus and drizzle with oil. Serve immediately.

CRUDITE
PLATE– Woven Basket w Glass insert
3 ea color carrot, halved
3 ea color cauliflower florets
3 ea celery ribs
3 ea persian cucumber halves
3 ea watermelon, blocked out
3 ea mini sweet pepper halves
3 ea watermelon radish, slices
3 ea flambeau radish, halved
3 ea cos lettuce, thick rib

Arrange

HUMMUS

PLATE– Fluted Dish

180 gm hummus, prepared

Portion hummus into plate, wrap tightly in plastic until ready to serve.

HUMMUS

2 ea garbanzo, #10 can strained rinsed
550 gm lemon juice
500 gm tahini
320 gm olive oil
35 gm salt
16 gm roasted garlic
14 gm calabrian chili oil

Method:
1) In robot coupe add all ingredients and blend until fully combined.
2) Taste, adjust seasoning if needed.