Vegetables with Cannellini Hummus Appetizer Recipe

2      Reviews by:    Ed Jones   Cuisine:   Middle Eastern Category:   Appetizers Vegetables with Cannellini Hummus Appetizer Recipe uses cannelini, lemon juice, tahini, garlic cloves, chili powder and thyme in creating this delicious appetizer recipe. 8825

INGREDIENTS

• For Hummus:
• 2 15-ounce cans cannelini (white kidney beans), rinsed and drained
• 1/2 cup fresh lemon juice
• 1/2 cup tahini (sesame seed paste)
• 3 garlic cloves, minced
• 1 1/2 tsps. chili powder
• 2 Tbls. minced fresh thyme
• Fresh thyme leaves
• Vegetables:
• 1 lb. baby red-skinned potatoes
• 2 large artichokes
• 3 lemon halves
• 1 lb. broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 3/4 lb. green beans, trimmed
• 2 bunches baby carrots, peeled
• Pita bread, cut into triangles

DIRECTIONS

• Hummus: Combine first 5 ingredients in 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 bowel. Sprinkle with fresh thyme leaves. Can be made 1 day ahead - cover and chill.
• Vegetables: Steam potatoes until 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 surface with lemon. Bring 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 tender, about 4 minutes. Drain. Rinse with cold water to stop cooking. Drain. Arrange all vegetables on large platter. Serve with hummus and pita bread.