Black Garlic Hummus Platter with Summer Veggies and Burrata

Black garlic is one of my favorite little secret weapons. It’s mellow and almost sweet, kind of molasses like, and it turns a regular hummus into something people can’t quite place but keep going back for.

I love building this out into a whole platter in the summer with grilled zucchini, squash and green beans, plus a big piece of burrata right in the middle. It’s my kind of lazy summer lunch, a bit of everything and not much cooking.

Black Garlic Hummus Platter with Summer Veggies and Burrata

Ingredients:

• Chickpeas

• Zucchini

• Yellow squash

• Green beans

• Black garlic

• Fresh garlic

• Lemon juice

• Tahini

• Red miso paste

• S + P

• Smoked paprika

• Olive Oil

• Blueberries (optional)

• Burrata

• Cherry tomatoes

• Extra chickpeas

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!