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.
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
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.
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 it’s 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.
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.