This Hummus & Veggies is a recipe you have to try. So easy to make, take no much time, and is super nourishing. As most of my original recipes this one is mixed with tropical flavors, at the same time that we keep most of the original cultural ingredients.
As a hit in the yoga retreats that I used to have the pleasure to serve on the Caribbean coast, participants used to bring back home this recipe with them to prepare it to their families.
I recommend to serve them in side of a fresh pita bread and a beautiful green salad. Also the option of corn tortilla is amazing. Or just serve on top of an Abundant bed of mixed greens and add some extra olive oil, salt and pepper. Buen Provecho!
Ingredients Serves 4
Vegetables:
Zucchini / 1 med unit Finca higueron
Eggplant / 1 med unit Finca Siberia
Onion / 1 med unit Finca Siberia
Sweet pepper / 2 units Finca Higueron
Garlic / 3 cloves Finca Siberia
Salt / as needed SOLAR
Cumin powder ( or Garam Masala ) / 1 teaspoon Mandry's
Ginger / 1 small root, 1 teaspoon Finca Higueron
Turmeric / 1 small root, 1 teaspoon
Fresh thyme ( or dry ) / 1 small fresh roll Mandry's
Habbanero pepper / 1/2 teaspoon Finca Higueron
Coconut oil / 1/4 cup Punta Lagarto Coconut
Black pepper / 1/2 teaspoon Finca El Encato
Hummus:
Fresh Chickpeas / 250 grs Valentin
Chickpeas broth / 3 tablespoons
Tahini / 3 tablespoon Blue Ginger, Sisso Taste if Jerusalem and Mandry's
Lemon / 1 unit, 3 tablespoons Finca Higueron
Garlic / 3 cloves Finca Siberia
Salt / 1 teaspoon SOLAR
Olive oil / 1/4 cup
Pita bread: 5 units
Directions:
Chop in julienne the sweet peppers and onion. Chop fine the garlic, turmeric, habannero pepper and ginger.
Saute in the coconut oil and add salt and pepper.
Slice the zucchini and eggplant.
Grill them slice by slice on both sides until golden on coconut oil.
Put in the blender all the ingredients for the hummus and blend until creamy. Mix everything together. Serve as you like the most.
Contributed by Maria Aragon
