Hummus with grilled vegetables & amp; microgreens

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This is the name of the dish we have chosen for you; Hummus with grilled vegetables & amp; microgreens

Honestly, there are a few recipes that should be on everyone’s mind. And there is a simple, really delicious hummus in any case!

Not too dry, not too liquid. In other words, it has to be perfect. Actually that is supersimpel, but we have heard from friends and acquaintances that they do not hesitate to make their own or that they do not like their home-made hummus.

That really does not work and has to be changed as fast as possible! Especially as a hummus with grilled vegetables is about the fastest and coolest Weeknight dinner that you can imagine, but also makes something for a cozy weekend brunch or for the next barbeque .

We top our hummus with grilled vegetables straight from the grill – hey, it’s BBQ time and there’s always an excuse to throw in the grill! Have you already read our barbecue tips ?

Of course you can have the vegetables – you should have no time or desire for outdoor grilling. What a shame! – throw in the grill pan or in the oven. Not an issue.

For the last kick of freshness and a neat-healthy taste explosion our very easy pulled on the windowsill microgreens provide from Heimgart.

Incidentally, the little green leaves are not to be confused with sprouts. They are simply the small seedlings of broccoli, radishes, red cabbage & Co. and the particles therefore taste quite similar and really intense like their big siblings. Actually even more intense: the whole taste is here concentrated in the smallest leaf green.

Overall, the plantlets are slightly larger than sprouts, but smaller than the familiar “baby leaves” as they are known, for example, of spinach. However, the greens on the amount seen a really great nutrient density. We like!

After about 5-7 days without grooming and watering in a bright place – but please not in the blazing sun – the little ones are ready to eat. In high heat, as in summer, the water evaporates in the sound but a bit faster, we have found.

Therefore, we have this time after about three days, the water exchanged and replenished. But this is done in two seconds and not comparable to the daily flushing of conventional sprouts.

How quickly and easily the cultivation of the microgreens works, why you do not even have to water and care for them, and which great and super practical and beautiful porcelain bowl we use for the cultivation, you will find again in detail in our last article .

So, then it can start – are you in our summer hummus party?

By the way, you can find even more detailed grilling tips and everything about the perfect vegan BBQ in our barbecue bible “Vegan can grill anyone” .

To press

10 Minuten Preparation 10 minutes
20 Minuten Preparation 20 minutes
30 Minuten Total 30 minutes

For the hummus

  • g Kichererbsen gekocht Cooked 500 g of chickpeas
  • Zehen Knoblauch 2 toes of garlic
  • EL Tahin 2 EL Tahin
  • Zitrone gepresst 1/2 lemon pressed
  • TL Meersalz fein 1 teaspoon sea ​​salt fine

For the grill vegetables

  • g Zucchini gelb 125 g zucchini yellow
  • g Zucchini grün 125 g zucchini green
  • g Aubergine 125 g aubergine
  • Paprika gelb 1/2 paprika yellow
  • Frühlingszwiebeln 3 spring onions
  • Schalotten 3 shallots
  • Chili grün 1 chili green
  • TL Meersalz fein 1 teaspoon sea ​​salt fine
  • EL Olivenöl 1 tbsp olive oil
  1. Chick peas (picking up a few peas for decoration), garlic, tahin, lemon juice and salt in a food processor or blender and puree. If necessary add some chickpea water or tap water.
  2. Cut zucchini and aubergine into slices 1 cm thick. Cut peppers into slices. Cut green onion, halve shallots and chilli.
  3. Salt the vegetables and let them steep for 10 minutes. Then dab well with a kitchen paper and oil from both sides.
  1. Grill vegetables over direct heat for 7-8 minutes, turning now and then.

  1. Grill vegetables over medium to high heat for 5 minutes per side.

  2. Spread hummus on a platter, top with warm grilled vegetables, olives, pomegranate seeds, microgreens and black pepper.

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