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BBQ veggies with avocado hummus
BBQ veggies with avocado hummus
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Grilled veggies on flatbread with avocado hummus and lemon-sumac dressing; a flavorful vegetarian dish by Curtis Stone.
Ingredients:
  • 1/4 head green cabbage (about 200g), cut into 2 wedges
  • 1 red onion, cut into thick slices
  • 2 truss tomatoes, halved
  • 2 Lebanese cucumbers, halved lengthways
  • Olive oil, for brushing
  • 4 flat breads or wraps, warmed (slightly charred on barbecue), to serve
  • 62.50 ml fresh flat-leaf parsley leaves, to serve
  • 62.50 ml fresh mint leaves, to serve
  • 6.00 gm sesame seeds, toasted, to serve
  • One 400g can chickpeas, rinsed, drained
  • 1 avocado, halved, pitted
  • 72.80 gm extra virgin olive oil
  • 84.00 gm fresh lemon juice
  • 1 garlic clove, finely chopped
  • 1/4 tsp sumac (optional)
Instructions:
  • In a food processor, blend chickpeas, avocado, oil, lemon juice, and garlic until smooth. Season with salt and refrigerate until serving.
  • Prepare the zesty lemon-sumac dressing by whisking together oil, lemon juice, sumac, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Let it sit at room temperature.
  • For grilling veggies: Heat the barbecue to medium-high. Coat cabbage wedges, onion slices, tomato halves, and cucumber halves with oil, then season with salt. Grill veggies cut side down, turning once, until charred on both sides, about 8-10 minutes for each type. Move vegetables to a cutting board and let them cool. Slice cabbage thinly, cut tomatoes into wedges, and dice cucumbers into bite-sized pieces.
  • Serve by evenly spreading the avocado hommus on the flatbreads. Top with barbecued vegetables, drizzle with lemon-sumac dressing, and garnish with parsley, mint, and sesame seeds before serving.

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