1/2 cup hummus
2 tablespoons fry sauce
2 zucchini, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups whole wheat flour
3 cloves garlic, minced
1 teaspoon baking powder
1 teaspoon salt
2 ounces, peeled and diced carrots
1/2 cup chopped onion
5 wafers, prepared white
Cut the hummus into small cubes and grease a large skillet.
Place in deep fryer, medium heat, while adding olive oil. Mix with the fry sauce, sliced zucchini, red bell pepper and green bell pepper. Heat slightly until heated through. Drain on paper towels.
Chop celery into small pieces. Add to fry mixture.
Sterilize baby carrots in a large shallow dish or bowl with boiling water to cover. Arrange in center of the vegetables, but do not scatter. Sprinkle celery over bottom of pot; cover and refrigerate for about 30 minutes, turning frequently. Remove vegetables from refrigerator. Place carrots in pot.
While bell peppers are cooking, get thawed celery hills by cutting in half. Toward end of egg wash, place in sterilized container, cover and let sit overnight.
While bell peppers are still holding water, scoop egg noodles in a large glass bowl, and mix with cooked chicken, celery, carrots, onion, parsley and parsley.
Place chicken whole on platter and top with hummus.
While hanging vegetables from stem, keep their heads down. Lift vegetables from water and place them on slide plate or ceramic serving plate. Place glass plate over vegetable and rub with fry sauce to sprinkle with seasonings. Cover and refrigerate for several hours. Place remaining vegetables over top of sauce. Sprinkle with parsley and serve chilled.