Looking for a light dinner that steers clear of the oven?
As the kitchen heats up this summer, no need to add to the problem by cooking in your oven. I love any excuse to use the BBQ as well. This recipe for Chargrilled Vegetable and Hummus Salad calls for you to make your own hummus. Store-bought is fine if you find one that you like. However, once you have the necessary ingredients, making hummus is pretty darn simple and very economical.
Time: 50 minutes
- 2 red capsicums
- 1 zucchini, sliced lengthwise
- 1 eggplant, sliced lengthwise
- 1 lemon, juiced
- 1 clove of garlic, finely chopped
- 1 teaspoon sumac (a spice you can find at your grocer)
- wholemeal pita bread
- 1 handful of rocket or other salad mix of your choice
- 1/2 cup lemon juice
- 2 garlic cloves
- 1/4 cup tahini (sesame paste that can be found at your grocer)
- 2 cans of chickpeas, drained and rinsed
- 1 tablespoon salt
- 2 cups water
Place capsicums over an open flame, either on a gas stove or BBQ. When they are blackened all over, place in a plastic bag to cool. Once cool, peel off the burnt skin under cool water. Core and remove the seeds, and cut into thin ribbons. Place into a large bowl.
Juice the lemon into a glass with the chopped garlic.
Heat a frypan or BBQ on high and chargrill the zucchini on both sides. Add zucchini slices to the bowl with the capsicum.
Chargrill the eggplant slices on both sides and add to the bowl of veggies.
Add the teaspoon of sumac and lemon juice mixture to the vegetables, mixing well.
To make the hummus, combine lemon juice, garlic, tahini, chickpeas and salt into a blender. Puree until smooth. Add water to the mixture a bit at a time until you get a sauce-like consistency. You may not use all of the 2 cups of water.
To serve, spread your hummus onto a platter and top with the chargrilled veggies. Add some rocket to the top and serve with some warm pita bread. I actually serve this into smaller bowls when I make it, so any leftovers are a bit easier to put away.
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