Aquarium Interactive Display

Ingredients

• 1 cup cooked chickpeas
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 1/2 cup green pesto
• 1/2 cup artichoke hearts
• 1/2 cup roasted red peppers
• 1/2 cup green olives
• 1/2 cup kalamata olives
• 1/2 cup feta cheese, cubed
• 1/2 cup pistachios, shelled
• 1/2 cup almonds, whole
• 1/2 cup dried figs
• 1/2 cup dried apricots
• 1/2 cup fresh tomatoes, cherry
• 1/2 cup fresh basil leaves
• 1/2 cup fresh rosemary sprigs
• 1/2 cup fresh thyme sprigs
• 1/2 cup toasted bread slices
• 1/2 cup seeded crackers
• 1/2 cup crusty bread slices

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt. Blend until smooth.
2. Transfer hummus to a wooden bowl and create a well in the center. Drizzle with olive oil and sprinkle with paprika and pine nuts.
3. In a small bowl, mix pesto with fresh basil leaves and pine nuts. Serve in a wooden bowl.
4. Arrange artichoke hearts and roasted red peppers in a wooden bowl.
5. Place olives and feta cheese in a wooden bowl.
6. Arrange pistachios and almonds in a wooden bowl.
7. Place dried figs and apricots in a wooden bowl.
8. Arrange cherry tomatoes on the vine in the center of the board.
9. Place toasted bread slices and seeded crackers around the board.
10. Garnish with fresh rosemary, thyme, and basil leaves.
11. Serve immediately.