Fuchsia Color Board Party Recipe

Cut the dragon fruit in half and scoop out the flesh. Set aside the skin for decoration.

In a food processor, combine the chickpeas, garlic, tahini, lemon juice, salt, and olive oil. Add the ice cubes and blend until smooth.

Adjust the consistency by adding water as necessary, and blend again until creamy.

Once the dip is ready, fill the scooped-out dragon fruit halves with the chickpea mixture.

On a large serving platter, arrange the dragon fruit dip, watermelon, radishes, strawberries, raspberries, and pomegranate seeds beautifully. Garnish with rose petals.