for 4 person

Hummus

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

Vegetables

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

How it's done

Hummus

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.

Vegetables

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.

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