Hummus & Grilled Vegetable Salad
2 red capsicums
Juice of 1 lemon
1 garlic clove, finely chopped
1 tsp sumac
Handful of mixed baby salad greens
1 sourdough loaf or wholemeal Lebanese bread
2 garlic cloves, peeled
¼ cup tahini
½ cup lemon juice
1 tbsp salt
2 cups water
3 cups cooked chickpeas
Place two red capsicums over open flame on a gas stove or barbeque and char on all sides. When capsicums are charred, place in a plastic bag and let cool.
When the capsicums are cool, peel off the burnt skin while running under cold water. Remove the core and seeds and slice the capsicum into thin ribbons.
Heat a skillet or fry pan on a high heat. Place zucchini strips on skillet and grill until char lines form on one side. Turn zucchinis over and char the other side.
Meanwhile, place strips of capsicum in a bowl. Squeeze lemon juice into a glass and add garlic, zucchini and capsicum.
Place eggplant slices on skillet and grill until charred on one side, then turn and char the other side. Add grilled eggplant to a bowl and add sumac. Mix well.
To make the hummus, add all ingredients except the water into a food processor. Puree and slowly add the 2 cups of water. Process until smooth.
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