Peel and remove skins from chickpeas (see Note). Grate zest and squeeze juice form lemon.
Process chickpeas, tahini, garlic, 2 Tbsp oil, 1 tsp honey, lemon zest, and juice in a food processor until smooth, scraping down sides as needed. Season with salt and pepper, if desired.
With processor running, drizzle 1 Tbsp of water at a time down chute until hummus is creamy. Add parsley, chives, and tarragon to processor; process until blended.
Preheat grill to medium high. Brush cheese with 2 Tbsp oil. Grill 2 minutes per side or until grill marks appear.
Arrange hummus, grilled cheese, vegetables, fruit, olives, crispbread, nuts, and ¼ cup honey on a large cutting board or platter.
Nutritional Information
Main
Total
Servings
6
Fat (g)
24
24
Sat. Fat (g)
6
6
Protein (g)
15
15
Carb (g)
46
46
Fiber (g)
10
10
T. Sugs (g)
19
19
A. Sugs (g)
8
8
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