I never set out to make this dish a ‘centrepiece’, in fact my simple hope was that it would fit nicely into the category of a ‘more-than-a-dip-but-not-so-formal’ main dish.
Firstly, I made my own hummus, which is pretty easy. A can of chickpeas, 2 tablespoons of tahini, 1/4 cup of olive oil, 3-4 tabs of lemon juice and 2-3 cloves of garlic, a pinch of salt and a little water blended to a smooth consistency. Taste and adjust as required.
After, placing into a pie/flan dish I decided to get creative and I turned to my bbq grill. I chargrilled capsicum, zucchini (fresh from the garden), eggplant, squash and another garlic clove. To this cooked mix, I stirred through a teaspoon of sumac and the juice of one lemon. I was intending to add some rocket, but forgot, and it seems, it didn’t matter. I took it to my vegetarian friends for pre-Chrissy drinks and nibbles and was showered with praise. We ripped some lebanese bread and I think I may have even chopped some hazelnuts for a bit of crunch just before serving.
I will certainly be doing this one again – easy, transportable, healthy and delicious!