Loaded Hummus Plate

Hummus Base

• 2 15 oz cans of chickpeas, reserve water from 1 can 
• 1 C tahini 
• 3 cloves garlic 
• 1 lemon, juiced 
• 2 t salt 
• ½ t cumin 
• 2 T Kosterina extra virgin olive oil, plus more for drizzle 

Toppings 

• ½ can chickpeas, roasted 
• ½ small shallot, finely diced 
• ½ C cherry tomatoes, quartered 
• ¼ C Kosterina olives, whole or diced 
• 1 - 2 radishes, cut into small triangles 
• lemon wedges,  cut into small triangles 
• microgreens, for garnish 
• red chili flakes, sprinkled 
• edible flowers, for garnish 
• Kosterina extra virgin olive oil, to drizzle