INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 0mg
Sodium: 1802.4mg
Potassium: 2050.5mg
Carbohydrates: 166g
Fiber: 40.2g
Sugar: 19.3g
Protein: 40.1g