Colorful grilled vegetables served with smooth hummus. Mediterranean-inspired, gluten-free, ideal for summer meals.
# What You'll Need:
→ 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, 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
# How to make it:
01 - Preheat your grill or grill pan to medium-high heat.
02 - In a large mixing bowl, combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss with olive oil, sea salt, black pepper, and dried oregano to ensure even coating.
03 - Arrange vegetables in a single layer on the grill. Cook, turning occasionally, until tender and lightly charred, about 3 to 5 minutes per side. Transfer grilled vegetables to a serving platter and keep warm.
04 - Combine chickpeas, tahini, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and salt in a food processor. Blend until smooth, adding cold water a tablespoon at a time to adjust texture. Taste and adjust seasoning if needed.
05 - Spread hummus in a serving bowl or on the platter. Arrange grilled vegetables around or atop the hummus. Garnish with chopped parsley, toasted pine nuts if desired, and a drizzle of olive oil. Serve warm or at room temperature.
