Description
A delightful dish featuring grilled vegetables served with a smooth, creamy hummus dip, perfect for picnics or light dinners.
Ingredients
Scale
- 1 large zucchini, sliced lengthwise
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 medium eggplant, sliced into ½-inch rounds
- 1 red onion, sliced thick
- 8 oz cherry tomatoes on the vine
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano or za’atar (optional)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- ½ tsp ground cumin
- Salt to taste
- Water as needed for consistency
- Optional garnishes: fresh chopped parsley, extra drizzle of olive oil, pinch of smoked paprika or sumac
Instructions
- Wash all vegetables thoroughly. Slice zucchini lengthwise into ½-inch thick strips, cut bell peppers into 1-inch strips, slice eggplant into ½-inch rounds, and peel and slice red onion into thick rings. Keep cherry tomatoes whole.
- Place all sliced veggies in a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil, sprinkle with sea salt, black pepper, and dried oregano or za’atar if using. Toss gently until evenly coated. Let sit while prepping hummus.
- In a food processor, combine drained chickpeas, tahini, minced garlic, fresh lemon juice, olive oil, cumin, and a pinch of salt. Blend until smooth. Add water one tablespoon at a time if too thick until creamy and spreadable. Adjust seasoning to taste.
- Preheat grill or grill pan over medium-high heat (about 400°F / 205°C). Lightly oil grates if using an outdoor grill.
- Arrange veggies on the grill without overcrowding. Grill zucchini, eggplant, bell peppers, and onion for 3-4 minutes per side until tender with grill marks. Grill cherry tomatoes for about 2 minutes, turning gently.
- Transfer grilled veggies to a serving platter. Spoon creamy hummus in the center or on the side. Drizzle with olive oil and sprinkle fresh parsley or sumac if desired. Serve warm or at room temperature.
Notes
Store leftover grilled veggies and hummus separately in airtight containers in the refrigerator for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg