Fresh Festival Recipe
| October 4, 2011 | Posted by Sarah under Agriculture, Cooking, Events, Healthy Eating, Produce, Recipes |
Fresh Festival, hosted by the United Fresh Produce Association, is the once-a-year opportunity to bring fresh fruits and vegetables direct to the doorsteps of Congress. Chef Justin is doing just that this afternoon from5:30 – 7:00 pm at the Longworth House Office Building in Washington, DC.
A unique event that’s become one of the most talked-about receptions on Capitol Hill, Fresh Festival is our opportunity to share tasting samples, and get members of Congress and DC decision-makers excited about the fresh produce industry.
Here is the recipe for the fresh tomato hummus that Chef Justin is serving at the event:
Tomato Hummus with Herbed Florida Vegetable Salsa and Multigrain Cracker
Florida Tomato Hummus
Yield 4 to 6 Servings
Ingredients
- 4 garlic cloves
- Kosher salt and fresh ground pepper to taste
- 1-pound 3-ounce can chick-peas, drained and rinsed
- 2/3 cup tahini paste
- 3 lemons, juiced
- 1/2 cup olive oil, or to taste
- 1/2 cup Florida tomato, roasted or charred
Preparation
- Add all of the ingredients to a food a processor and blend until smooth. Taste and adjust seasoning with salt and pepper.
Florida Vegetable Salsa
Yield 4 to 6 Servings
Ingredients
- 1 cup Florida zucchini, diced small
- 1 cup Florida yellow squash, diced small
- 1 cup Florida carrots, peeled and diced small
- 1 cup red onion, diced small
- 2 red Florida bell peppers, seeded and diced small
- 2 green Florida bell peppers, seeded and diced small
- 4 Florida tomatoes, seeded and diced small
- 2 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh rosemary, chopped
- Kosher salt and fresh ground pepper to taste
- 2 limes, juiced
Preparation
- Wash vegetables and prepare as directed.
- In a large bowl, combine all the ingredients.
- Taste and adjust seasoning with salt and pepper. Serve with multigrain crackers.
