However unexpected delays (i.e. late arrivals, waiting for half-time, last minute oops, etc...) will make the wait seem like forever before the feast is finally(!) placed on the table.
To avoid guests from getting cranky, consider making a Vegetable Platter along with Garnet Yam Hummus to keep the famished from fainting.
Let's get started...
Step 1: Harvest Veggies...
Practically any raw vegetable can be used for this crudite platter, I cut the following readily available (and affordable) vegetables into 4-5" lengths:
- 1/2 lb Green Beans
- 2 Red Peppers (one of which has 3 rounded ends on the bottom. Save the bottom 2" of this pepper to make the head)
- 4-5 Celery stalks
- 3-4 Carrots
- 1/2 Cucumber
- 1/2 Yellow Squash
For the yummy Hummus I gathered the following:
- 3 medium Garnet Yams (cooked until soft in oven, boiling water or microwave)
- 2 cups Chickpeas, drained
- 3 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- A pinch or two of Ground Cumin, Cayenne, Salt
- Garlic to taste
Step 2: Prepare Hummus...
Another truth is that there is no single hummus recipe and the ingrediants are based on your tastebuds.
Since I didn't want this dip to detract from the main event, I created a mild hummus based on the following:
- Using a food processor, combine half the chickpeas with half of the softened yams
- Add lemon juice and olive oil to thin it out
- Add spices sparingly
- Taste test
- Repeat until you have the desired volume, flavor and texture
- Puree further - optional (I wanted mine smooth)