Loaded hummus with charred vegetables and tomato dressing
I really like eating like this when the weather is warm. Lots delicious vegetables things – crunchy and charred, a super creamy hummus and a good dressing to bring it all together. Flatbread to mop it all up.
As much as I like a hummus made with freshly cooked chickpeas this one is also good and you can easily sub in home-cooked chickpeas. If you don’t have a high speed blender and want the hummus super smooth you can peel the skins off the chickpeas. It’s a bit of a faff but worth it for creamy hummus.
Look for the best quality outdoor tomatoes you can find for the best flavour. Check out the farmers markets!
1 tin chickpeas Chantal organics seem to make the creamiest hummus
6 T tahini
4 T lemon juice
½ – ¾ cup of chickpea brine or water
2 tomatoes – about 200g juicy and ripe
2 T extra virgin olive oil
1 T red wine vinegar
1 T pomegranate molasses
½ tsp sumac
½ tsp salt
2 eggplant, 2 peppers, 2 courgettes or a mixture of your faves
Olive oil and salt
Cucumber, herby salad greens, yoghurt, flatbreads, sumac
Place everything in a blender and blend until really smooth, scrapping down the sides and adding more liquid to achieve a nice consistency. As the hummus cools it will thicken too. Season and add more lemon, tahini or salt to suit your tastes.
Grate the tomatoes onto a large plate or a bowl with a box grater. You should be just left with the skin (discard or eat) and the flesh will be grated and liquid. Tip liquid into a bowl and add remaining ingredients. Taste, you may need more vinegar or sweetness depending on your tomatoes.
Slice the eggplant long ways into half or quarters if they are big. Halve the courgettes and either leave the pepper whole or halve them. Toss with olive oil and salt and cook on a grill plate or BBQ until tender and charred.
Season a diced cucumber, mix salad greens with herbs and make or warm flatbreads.
Spread a good dollop of hummus on a plate, top with charred vegetables, cucumber, salad greens and herbs. Dollop on a bit of yoghurt and then spoon over the tomato dressing and a sprinkle of sumac.
The hummus is best at room temperature but can be made in advance, as can the tomato dressing. Make your flatbread dough (or use shop bought) in advance and cook them on the BBQ with the vegetables.