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15 ounces can chickpeas, drain and rinsed
3 tablespoons tahini paste
2 tablespoons olive oil
1 teaspoon harissa or hot sauce
1 teaspoon cumin
2 cloves garlic
3 lemons, juiced
Salt and pepper to taste
For the hummus, blend all ingredients together until emulsified. You could add 1/4 of water if you want it lighter.
Lay the vegetables flat on a steamer basket and steam for about four minutes. It should still be crisp. Chill immediately and set aside. In a medium mixing bowl, toss the vegetables with olive oil, garlic and chopped fresh thyme. Season with salt and pepper.
You could either pan roast on high heat or grill for about three minutes. Could either be served hot or room temperature. Serve with hummus for dipping.
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