Grilled Vegetable Hummus with Herbs & Olive Oil
Nutrition per Serving
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Fat
creamy, lemony hummus topped with lots of grilled vegetables, marinated tomatoes and cucumbers, fresh herbs, and pita chips serves: 6
📝 Ingredients
- 2 red peppers
- 1 eggplant, sliced 1/4”
- 1 bunch green onions
- 1 bunch purple carrots, skins on and scrubbed
- 10 oz cherry tomatoes, quartered
- 4 oz cucumber, diced
- 1 tbsp chopped parsley
- olive oil, as needed
- kosher salt, as needed
- 3 (15.5oz) cans garbanzo beans, drained
- 2 cloves garlic, minced
- 1/4 cup toasted sesame seeds
- 1/2 cup reserved garbanzo bean liquid from the can
- 1 large lemon, juiced
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- radishes, quartered
- pita chips
- oregano leaves
- cilantro flowers (optional)
👨🍳 Instructions
- 1Vegetables
- 2Place the red peppers on the grill and let blacken on all sides. Coat the eggplant slices, green onions, and whole carrots with a generous amount of olive oil, season with salt, and grill on all sides until slightly charred and tender.
- 3Remove all the vegetables.
- 4Place the red peppers in a bowl and cover with foil for about 10 minutes to soften the skin. Peel the blackened skins off each red pepper, leaving the soft flesh. Sliced the peppers into strips.
- 5Roughly chop the green onions.
- 6In a small bowl, combine the cherry tomatoes, cucumbers, and parsley. Stir in enough olive oil just to coat the ingredients. Season with salt to taste. Set aside. Hummus
- 7Add the drained garbanzo beans, garlic, and toasted sesame seeds to a food processor. Pulse until combined.
- 8With the processor running, slowly add the garbanzo bean liquid, lemon juice, and olive oil. Process until creamy and smooth.
- 9Season with salt to taste. Add more lemon juice or olive oil if needed.
- 10Serve the hummus in a large bowl or platter. Arrange the grilled vegetables over top and spoon the tomato and cucumber salad onto the hummus.
- 11Add the radishes and pita chips around the platter for dipping. Garnish with the oregano leaves, cilantro flowers, and more olive oil if desired.
About the Chef & Original Recipe
This recipe was published by Kayla Howey on theoriginaldish.com. Visit the original source for step-by-step photos, chef notes and additional details.
Source: theoriginaldish.com