Black Garlic Hummus Platter with Summer Veggies and Burrata

Instructions

1. For the hummus, in a food processor, add the black garlic, garlic, lemon juice, and chickpeas, pulse until finely ground. Add a few tbsp of the liquid from the can of chickpeas, the tahini, and red miso. Pulse until smooth about 3-5 minutes. With the machine running, stream in olive oil and more liquid from the can until you get the consistency you want.
2. In a medium bowl, toss together the chickpeas, zucchini, summer squash and green beans. Add a drizzle of olive oil and season with salt + pepper and smoked paprika. Toss well to combine and grill the vegetables until they’re cooked. Alternatively, you can roast the vegetables in the oven or leave them raw!
3. Spoon the hummus into a serving bowl and drizzle with olive oil and topped with the veggies, blueberries, cherry tomatoes, some herbs (I used thyme and rosemary), micro greens and season with S + P. Top with burrata and serve with pita chips.
4. Enjoy!