Grilled vegetables with hummus

Grilled vegetables with hummus

Total: 40 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 386 kcal
, Fat: 25 g
, Carbohydrate: 26 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tin chickpeas (approx. 400 g), rinsed, drained
1 garlic clove, cut in half
60 g tahini (sesame paste)
3 tbsp olive oil
4 tbsp water
1 ½ tbsp lemon juice
½ tbsp ground cumin
¾ tsp salt
a little pepper


300 g mini peppers
500 g courgettes, cut lengthways into slices approx. 1 cm thick
380 g aubergines, cut into slices approx. 1 cm thick
2 tbsp olive oil
¾ tsp salt
a little pepper
350 g different coloured cherry tomatoes
½ tbsp olive oil
¼ tsp salt
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How it's done

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Set aside 1 tbsp of the chickpeas. Place the remainder of the chickpeas in a blender with all the other ingredients up to and including the pepper, puree until smooth, set aside.


In a bowl, mix the peppers, courgettes and aubergines with the oil, season. Place the tomatoes in a grill tray, drizzle with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the peppers, courgettes and aubergines over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side. Place the grill tray of tomatoes alongside and grill for approx. 8 mins. Serve the vegetables on a platter along with the hummus and reserved chickpeas.

Good to know
Serve with: Slices of toast or pita bread.
Tip: Garnish the grilled vegetables with roughly chopped parsley.

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