1cupno salt added cannellini white kidney beans, drained and rinsed
2 ½tbspfresh lemon juice
2tbsptahini
1 ½tbspextra virgin olive oil
1green bell pepper
1orange bell pepper
1cherry tomatoes
1 ½cupscherry tomatoes
3medium carrots, cut crosswise into ⅛-inch-thick “coins”
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.
Ingredients
½bunch thin asparagus
1garlic clove, coarsely chopped
1cupno salt added cannellini white kidney beans, drained and rinsed
2 ½tbspfresh lemon juice
2tbsptahini
1 ½tbspextra virgin olive oil
1green bell pepper
1orange bell pepper
1cherry tomatoes
1 ½cupscherry tomatoes
3medium carrots, cut crosswise into ⅛-inch-thick “coins”
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.
