We were surprised to awake to … no snow. (Winter storm warnings were a bit overblown.) So I surprised my family with this edible basket of hummus.
1 yellow squash
2 Tablespoons EVOO (Extra Virgin Olive Oil)
8 Tablespoons hummus
4 sprigs parsley
Wash the yellow squash well. Scrape any blemishes from skin with a paring knife. Slice the squash lengthwise into 4 quarter-inch-thick slices. To make this “basket”, the thicker the squash “walls”, the better. Heat a cast iron or stainless steel skillet on a medium flame for about one minute. Place 2-3 slices of squash in the pan. With the olive oil in a small bowl, dip a pastry brush into it and brush the oil onto the squash slices;
turn them over so the oil-brushed pieces are in contact with the pan. Allow the slices to brown for about 2 minutes, then flip them over. Dredge on a brown paper bag. Use the indentation for the cup of a saucer as a guideline for the size of the “basket”. Roll the squash into a small basket and place it on a saucer, in the round indented section in the center of the plate.
Add the humus,
garnish with parsley, and present this dish on a small saucer.
©Nancy Wolfson-Moche 2014