For a sensational vegetarian main serve barbecued veggies on charred flat bread with avocado hummus and lemon-sumac dressing. Recipe by Curtis Stone.
- To make avocado hummus: In a food processor, combine chickpeas, avocado flesh, oil, lemon juice and garlic. Blend until smooth and season with salt. Refrigerate until ready to serve.
- To make lemon-sumac dressing: In a small bowl, whisk oil, lemon juice, sumac, 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside at room temperature.
- To barbecue veggies: Prepare a barbecue for medium-high heat. Brush cabbage wedges, onion slices, tomato halves and cucumber halves with oil and sprinkle with salt. Barbecue vegetables cut side down, flipping each once, until charred on both sides, 8 to 10 mins for each vegetable. Transfer vegetables to a chopping board and cool slightly. Thinly slice cabbage, cut tomatoes into wedges and cut cucumbers into bite-sized pieces.
- To serve: Divide avocado hummus among flat breads and spread to cover flat breads. Arrange barbecued vegetables over flatbreads and drizzle with lemon-sumac dressing. Sprinkle flatbreads with parsley, mint and sesame seeds and serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set