Recipe - Vegetable Platter With Cannellini Hummus

HUMMUS
2 cn Cannellini; (white kidney
; beans), rinsed,
; drained (15ounce)
One half cup Fresh lemon juice
One half cup Tahini*; (sesame seed paste)
3 Garlic cloves; minced
1 One half teaspoon Chili powder
2 tablespoon Minced fresh thyme
Fresh thyme leaves

VEGETABLES
1 pound Baby redskinned potatoes
2 lg Artichokes
3 Lemon halves
1 pound Broccoli; cut into florets
1 Head cauliflower; cut into
florets
Three fourths pound Green beans; trimmed
2 bn Baby carrots; peeled
Pita bread; cut into
triangles

*Available at Middle Eastern and natural foods stores and some
supermarkets.

For hummus: Combine first 5 ingredients processor; puree. If necessary, mix
in enough water to thin to consistency of thick mayonnaise. Mix in 2
tablespoons minced thyme. Season with salt and pepper. Transfer to bowl.
Sprinkle with fresh thyme leaves. (Can be made 1 day ahead. Cover and
chill.)

For vegetables: Steam potatoes until just tender, about 25 minutes.
Transfer to bowl. Cut off stems of artichokes and rub cut surface with cut
side of lemon. Cut artichokes lengthwise into quarters and rub cut surfaces
with lemon. Cut out choke and rub with lemon. Bring large pot of salted
water to boil. Add 1 remaining lemon half and artichokes. Cover and boil
until a leaf pulls off easily, about 35 minutes. Drain and cool.

Cook broccoli and cauliflower in large saucepan of boiling salted water
until just tender, about 5 minutes. Using slotted spoon, transfer to bowl
of cold water. Add green beans to same boiling water and cook until just
tender, about 4 minutes. Drain. Rinse with cold water to stop cooking.
Drain. (Can be prepared 1 day ahead. Wrap vegetables tightly and
refrigerate.)

Arrange all vegetable on large platter. Serve with hummus and pita bread.

Serves 6.

Bon Appetit August 1994

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