2 garlic cloves, unpeeled
1/4 c canned chickpea liquid, (60ml)
1 c canned chickpeas, (171g, 6 ounces) liquid reserved
6 tbsp lemon juice, (90ml)
1/3 c tahini, (79ml)
1 c fresh shelled green peas, (144g, 5 ounces) about 3/4 pounds (341g) in the shell
1/2 c extra-virgin olive oil, (120ml)
1 tsp kosher salt, (6g)
1/2 c mint leaves, (6g) packed
1/4 c cilantro leaves, (8g) packed
1 tbsp chopped chives, (3g)
8 oz fingerling potatoes, (227g) cut in half lengthwise
8 oz asparagus, (227g) trimmed to 6-inch long spears
8 oz cauliflower florets, (227g) green and purple
8 oz zucchini, (227g) cut into 1/4-inch thick slices
8 oz beets, (227g) yellow, peeled and cut into 1/8-inch thick slices
8 oz carrots, (227g) peeled and sliced lengthwise
4 oz sugar snap peas, (114g)
4 oz baby tomatoes, (114g)
1 bunch radish, leaves removed and sliced lengthwise
1 head belgian endive, leaves trimmed on the bottom and separated
Heat a small skillet over medium heat. Roast garlic until the outsides are browned, turning cloves over occasionally, about 8 minutes. Peel garlic and set aside.Meanwhile, prepare the chickpeas. Lightly shake the can and drain the chickpeas in a colander, reserving 1/4 cup of the liquid.
Add 1/4 cup of the reserved chickpea liquid to a blender. Process on high speed for 1 minute until the liquid turns white and frothy and doubles in volume.
Add lemon juice and tahini, process on high speed for 1 minute until smooth and combined.Add fresh green peas and process in high speed for 1 minute until smooth.
Add chickpeas, olive oil, roasted garlic cloves, salt, mint leaves, cilantro leaves, and chives. Process on high speed for 1 minute, until smooth.Scrape down the sides of the blender cup and process on high speed for 1 minute until hummus is smooth, creamy and completely combined.
Taste hummus and season with more salt or lemon juice as desired.Transfer hummus to a serving bowl and refrigerate until ready to use.
Bring a large pot of water to boil.
In a separate large bowl make an ice water bath by adding 4 cups of water and 4 cups of ice.Cook potatoes in boiling water until tender, about 8 to 12 minutes depending on size.
Transfer to ice water bath and allow to chill for 5 minutes.Add asparagus to boiling water and cook for 30 seconds. Transfer to ice water bath and allow to chill for 5 minutes.Drain the vegetables and dry between paper towels before serving.
Place bowl of hummus on a serving platter.Arrange the cooked potatoes, asparagus, cauliflower, zucchini, beets, carrots, sugar snap peas, tomatoes, radish, and endive around the hummus.
Serve immediately or cover and refrigerate until ready to enjoy.