Roasting brings out the natural flavours of veggies in this vegan entertaining platter. Switch up beans and herbs to transform this dish into something new.
Turn this platter into pizza: spread cooked flatbreads with hummus, chop vegetables to add on top, slice, and serve.
Family-Style Hummus and Vegetable Platter
Ingredients
- 1 lb (450 g) eggplant, sliced lengthwise into 1/4 in (0.6 cm) slabs
- 3 medium or 6 small bell peppers
- 1 Tbsp (15 mL) extra-virgin olive oil, plus more for bread and serving
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) fresh basil or mint, for serving
- 2 1/4 cups (560 mL) whole wheat flour or gluten-free all-purpose flour, more as needed
- 1 Tbsp (15 mL) psyllium husk powder or flaxseed powder
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) thick, canned coconut milk
- 1 garlic clove, peeled
- 1/3 cup (80 mL) tahini
- 1/4 cup (60 mL) lemon juice
- 2 to 4 Tbsp (30 to 60 mL) water, as needed
- 1 Tbsp (15 mL) sweet white miso
- 1 tsp (5 mL) ground cumin
- 2 cups (500 mL) cooked chickpeas, drained and rinsed if canned
- Chili flakes, for serving
Nutrition
Per serving:
- calories558
- protein17g
- fat30g
- saturated fat16g
- trans fat0g
- carbohydrates65g
- sugars8g
- fibre16g
- sodium398mg
Directions
01
Preheat grill pan to medium-high (see below for oven directions). For vegetables, on large rimmed baking sheet, coat eggplant and peppers with oil. Sprinkle with salt. Grill eggplant for 5 to 6 minutes per side, or until grill marks appear and eggplant is soft. Roast peppers, turning often for 10 to 15 minutes, until collapsed and charred on the outside. (Alternatively, roast on 2 large baking sheets at 400 F for 35 to 45 minutes, or until tender.) When cool enough to handle, remove stems and seeds from peppers. Reserve.
02
For flatbread, in large bowl, mix flour with psyllium or flaxseed, baking powder, and salt. Stir in milk. Using hands, knead dough into smooth ball, adding more flour if itu2019s sticking to your hands. Transfer to oiled cutting board and slice into 4 balls. Coat each ball in oil, stretch with fingers until 1/4 in (0.6 cm) thick. Grill bread or pan-fry bread for 2 to 4 minutes per side, until dark brown and dough is cooked through. Reserve.
03
For hummus, in food processor, pulse garlic until minced. Add tahini, lemon juice, 2 Tbsp (30 mL) water, miso, and cumin. Blend until smooth and creamy. Add chickpeas, blend until smooth, scrape down sides, and blend again, adding more water to thin as needed. Smooth hummus into centre of large platter, drizzle with olive oil, and sprinkle with chili flakes. Arrange roasted vegetables, flatbread, and basil or mint around hummus, and serve family style.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!