Ingredients:

  • 15 oz canned chickpeas, drained and rinsed
  • 1 cup roasted beets, pre-cooked
  • 1/3 cup premium tahini
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves minced garlic
  • 1 tsp ground cumin
  • 2 tbsp ice cold water
  • 1/2 tsp sea salt
  • 4 oz Prosciutto di Parma
  • 4 oz Salami or Rosette de Lyon
  • 8 oz wheel of creamy Brie cheese
  • 4 oz goat cheese rolled in dried cranberries
  • 4 oz white cheddar cubes
  • 1 pint fresh strawberries, halved
  • 1/2 cup fresh raspberries
  • 1/2 cup pomegranate arils
  • 2 watermelon radishes, thinly sliced
  • 1 bunch pink heirloom carrots
  • 4.5 oz pink peppercorn crackers
  • 1/2 cup raw Marcona almonds
  • 5 leaves fresh mint

Instructions:

  1. Combine the 1/3 cup tahini and 1/4 cup lemon juice in your blender. Note: Blending these first creates a creamy emulsion that prevents the hummus from separating later.
  2. Toss in the 1 cup roasted beets and 2 garlic cloves. Process until the mixture is a smooth, neon pink liquid.
  3. Add the 15 oz chickpeas, 1 tsp cumin, and 1/2 tsp sea salt. Note: Adding the salt now ensures it dissolves completely into the bean starches.
  4. Drizzle in the 2 tbsp ice cold water while the motor is running. Blend for 3 minutes until the mixture looks airy and velvety.
  5. Slice the 1 pint strawberries in half and the 2 watermelon radishes into thin rounds. Ensure radishes are crisp and not limp.
  6. Place the 8 oz Brie wheel and the 4 oz cranberry goat cheese on opposite sides of a large wooden board. Note: Placing the large items first creates anchor points for the rest of your ingredients.
  7. Fold the 4 oz Prosciutto and 4 oz Salami into small ruffles. Nestle them tightly so they don't unravel on the board.
  8. Pour the beet hummus into a small bowl and place it on the board. Surround it with the 4.5 oz crackers, 4 oz cheddar cubes, and the 1/2 cup almonds.
  9. Scatter the 1/2 cup raspberries and 1/2 cup pomegranate arils into any remaining empty spaces.
  10. Tuck the 5 mint leaves around the fruit for a fresh aroma. Serve immediately while the cheese is soft and the veggies are cold.