BBQ veggies with avocado hummus

For a sensational vegetarian main serve barbecued veggies on charred flat bread with avocado hummus and lemon-sumac dressing. Recipe by Curtis Stone.

Recipe «BBQ veggies with avocado hummus» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 head green cabbage , cut into 2 wedges, 1 red onion, cut into thick slices, 2 truss tomatoes, halved, 2 Lebanese cucumbers, halved lengthways, Olive oil, for brushing , 4 flat breads or wraps, warmed and slightly charred on barbecue, to serve, 1/4 cup fresh flat-leaf parsley leaves, to serve, 1/4 cup fresh mint leaves, to serve , 2 tsp sesame seeds, toasted, to serve, One 400g can chickpeas, rinsed, drained, 1 avocado, halved, pitted, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 garlic clove, finely chopped, 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice.

Ingredients:

• 1/4 head green cabbage , cut into 2 wedges 
• 1 red onion, cut into thick slices 
• 2 truss tomatoes, halved 
• 2 Lebanese cucumbers, halved lengthways 
• Olive oil, for brushing 
• 4 flat breads or wraps, warmed and slightly charred on barbecue, to serve 
• 1/4 cup fresh flat-leaf parsley leaves, to serve 
• 1/4 cup fresh mint leaves, to serve 
• 2 tsp sesame seeds, toasted, to serve 
• One 400g can chickpeas, rinsed, drained 
• 1 avocado, halved, pitted 
• 2 tbsp extra virgin olive oil 
• 2 tbsp fresh lemon juice 
• 1 garlic clove, finely chopped 
• 2 tbsp extra virgin olive oil 
• 2 tbsp fresh lemon juice 
• 1/4 tsp sumac 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.