A colorful platter of grilled veggies paired with creamy hummus. Ideal for picnics, barbecues, and light Mediterranean meals.
# Components:
→ Vegetables
01 - 1 medium zucchini, sliced into 1/2-inch rounds
02 - 1 medium red bell pepper, seeded and cut into strips
03 - 1 medium yellow bell pepper, seeded and cut into strips
04 - 1 small red onion, cut into thick wedges
05 - 1 small eggplant, sliced into 1/2-inch rounds
06 - 12 cherry tomatoes, left whole
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried oregano (optional)
→ Hummus
11 - 1 (15-ounce) can chickpeas, drained and rinsed
12 - 3 tablespoons tahini
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon salt
18 - 2 to 3 tablespoons cold water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon toasted pine nuts (optional)
21 - Extra olive oil, for drizzling
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a large bowl, toss zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with olive oil, sea salt, freshly ground black pepper, and dried oregano.
03 - Place vegetables in a single layer on the grill and cook, turning occasionally, until tender and lightly charred, 3 to 5 minutes per side. Transfer to a platter and keep warm.
04 - Combine chickpeas, tahini, extra-virgin olive oil, fresh lemon juice, minced garlic, ground cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time to achieve desired consistency. Adjust seasoning to taste.
05 - Spread hummus in a serving bowl or on the platter. Arrange grilled vegetables around or on top of the hummus.
06 - Sprinkle chopped fresh parsley and toasted pine nuts over the dish. Drizzle extra olive oil before serving. Enjoy warm or at room temperature.
