Pot o’ Gold Hummus with Veggie RainbowPot o’ Gold Hummus with Veggie Rainbow
Pot o’ Gold Hummus with Veggie Rainbow
Pot o’ Gold Hummus with Veggie Rainbow
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Recipe - The Fairway Market Corporate
Poto_GoldHummuswithVeggieRainbow.jpg
Pot o’ Gold Hummus with Veggie Rainbow
Prep Time15 Minutes
Servings8
Cook Time2 Minutes
Calories110
Ingredients
1/2 bunch thin asparagus
1 garlic clove, coarsely chopped
1 cup no salt added cannellini white kidney beans, drained and rinsed
2 1/2 Tbs fresh lemon juice
2 Tbs tahini
1 1/2 Tbs extra virgin olive oil
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
1 1/2 cups cherry tomatoes
3 medium 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.

 

Nutritional Information

  • 5 g Total Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 11 mg Sodium
  • 14 g Carbohydrates
  • 4 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 4 g Protein

15 minutes
Prep Time
2 minutes
Cook Time
8
Servings
110
Calories

Shop Ingredients

Makes 8 servings
1/2 bunch thin asparagus
White Asparagus Bundle, 1 pound
White Asparagus Bundle, 1 pound
$7.99 avg/ea$7.99/lb
1 garlic clove, coarsely chopped
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
1 cup no salt added cannellini white kidney beans, drained and rinsed
Wholesome Pantry Organic Cannellini Beans, 15.5 oz
Wholesome Pantry Organic Cannellini Beans, 15.5 oz
$1.69$0.11/oz
2 1/2 Tbs fresh lemon juice
Sicilia Original Lemon Juice, 4 fl oz
Sicilia Original Lemon Juice, 4 fl oz
$1.49$0.37/fl oz
2 Tbs tahini
Joyva Sesame Tahini, 15 oz
Joyva Sesame Tahini, 15 oz
$6.49$0.43/oz
1 1/2 Tbs extra virgin olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
1 green bell pepper
Green Bell Pepper, 1 ct, 6 oz
Green Bell Pepper, 1 ct, 6 oz
$0.93 avg/ea$0.16/oz
1 orange bell pepper
Yellow Bell Pepper, 1 ct, 6 oz
Yellow Bell Pepper, 1 ct, 6 oz
On Sale!
$1.12 avg/ea was $1.87 avg/ea$2.99/lb
1 yellow bell pepper
Yellow Bell Pepper, 1 ct, 6 oz
Yellow Bell Pepper, 1 ct, 6 oz
On Sale!
$1.12 avg/ea was $1.87 avg/ea$2.99/lb
1 1/2 cups cherry tomatoes
Cherry Tomatoes, 1 ct, 1 each
Cherry Tomatoes, 1 ct, 1 each
$4.99
3 medium carrots, cut crosswise into ⅛-inch-thick “coins”
Shredded Carrots, 10 oz
Shredded Carrots, 10 oz
$2.99$0.30/oz

Nutritional Information

  • 5 g Total Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 11 mg Sodium
  • 14 g Carbohydrates
  • 4 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 4 g Protein

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.