Yellow And Green Vegetables With Hummus Dip
|For hummus dip|
|Cooked chickpeas||1 Cup (16 tbs)|
|Soft tofu||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Extra virgin olive oil||2 Tablespoon|
|Chopped italian parsley||2 Tablespoon|
|Scallions||1⁄4 Cup (4 tbs), minced|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Asparagus spears||16 , tough ends trimmed|
|Snow peas||24 , ends trimmed and strings removed|
|Yellow bell peppers||2|
Puree the chickpeas, tofu, garlic, and oil in a food processor.
Scrape into a bowl, add all the remaining dip ingredients, and stir to combine.
Cover and store in the refrigerator for at least 2 hours before serving.
Bring a large pot of water to a boil; prepare a large bowl of cold water.
Blanch the asparagus in the boiling water for 30 seconds.
With tongs or a large skimmer, remove from the pot and place in the cold water.
Put the snow peas in a strainer,dip into the boiling water for 10 seconds, then remove and, add to the asparagus.
Add the broccoli to the boiling water, cook for 30 seconds, and drain, discarding the water.
Add the broccoli to the bowl of cold water.
When the vegetables have cooled completely, drain and pat dry.
Remove and discard the stem from the pepper, cut it into quarters, and cut away the seeds and membranes.
Cut the quarters in half lengthwise.
Scrub the zucchini, cut off the ends, and cut sticks about 2 1/2 inches long by 1/4 inch thick.
Arrange the vegetables on a tray or platter and serve with the bowl of hummus.