INGREDIENTS

INSTRUCTIONS

HUMMUS
VEGETABLES
*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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