Grilled Vegetable and Hummus Plate

Ingredients

• 6 can chickpeas, drained, rinsed, and patted dry
• 6 small red onion, roughly chopped
• 12 cloves garlic, minced
• 1½ cup extra-virgin olive oil
• 1½ cup fresh lemon juice
• 6 tsp ground cumin
• 3 tsp ground coriander
• 6 medium eggplant, cut into 1/2-inch thick slices
• 6 large zucchini, cut into 1/2-inch thick slices
• 6 red bell pepper, halved and seeded
• 72 large basil leaves, torn by hand
• 12 lemons, cut into wedges

Method

1. 1Pulse the drained chickpeas, red onion, and garlic in a food processor for 30 seconds until coarse and slightly sandy.
2. 2With the processor running, stream in the olive oil and lemon juice, then add the cumin and salt, processing for another minute until the hummus is smooth and creamy.
3. 3Brush both sides of the eggplant, zucchini, and pepper slices generously with olive oil and season with coarse salt and pepper.
4. 4Preheat a grill or grill pan to high heat and cook the vegetables for 3-4 minutes per side until deeply charred and tender.
5. 5Cook the eggplant and zucchini first, as they require more time to reach a soft interior while the peppers finish faster.
6. 6Spread a generous layer of hummus on a large serving platter, arranging the grilled vegetables in an overlapping fan on top.
7. 7Finish with torn basil leaves, a drizzle of high-quality olive oil, and fresh lemon wedges on the side.

Nutrition per serving