Pot o’ Gold Hummus with Veggie Rainbow
1. Heat medium covered saucepot of water and ½ teaspoon salt to a boil over high heat; add asparagus and cook 2 minutes or just until tender-crisp. Transfer asparagus to bowl filled with ice water; once chilled, drain and pat dry.
2. In food processor, purée garlic, beans, lemon juice, tahini and ¼ teaspoon salt 2 minutes or until smooth, scraping down bowl occasionally. With processor running, pour oil through feed tube; purée until smooth. Makes about 1 cup.
3. Slice ½-inch off top of green bell pepper; fill with hummus and place in center of serving plate.
4. Arrange tomatoes, orange and yellow bell peppers, and asparagus on plate in rows above green pepper resembling a rainbow; arrange carrot coins on plate below rainbow.
Chef Tip: For a time-saver, skip step 2 and replace with 1 cup refrigerated prepared hummus.
- 5 g Total Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 11 mg Sodium
- 14 g Carbohydrates
- 4 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 4 g Protein
Directions
1. Heat medium covered saucepot of water and ½ teaspoon salt to a boil over high heat; add asparagus and cook 2 minutes or just until tender-crisp. Transfer asparagus to bowl filled with ice water; once chilled, drain and pat dry.
2. In food processor, purée garlic, beans, lemon juice, tahini and ¼ teaspoon salt 2 minutes or until smooth, scraping down bowl occasionally. With processor running, pour oil through feed tube; purée until smooth. Makes about 1 cup.
3. Slice ½-inch off top of green bell pepper; fill with hummus and place in center of serving plate.
4. Arrange tomatoes, orange and yellow bell peppers, and asparagus on plate in rows above green pepper resembling a rainbow; arrange carrot coins on plate below rainbow.
Chef Tip: For a time-saver, skip step 2 and replace with 1 cup refrigerated prepared hummus.
