When you want a quick, light, and healthy dinner, prepare this veggie platter - it even includes hummus made from scratch!
Amount Per Serving
15ouncescanned low sodium chickpeas (garbanzo)
8ouncesKalamata olives, pitted
4ouncesroasted red peppers, store bought
1headromaine lettuce, cleaned and quartered
Preheat the oven to 400 ºF. Line a baking sheet with parchment paper or lightly grease.
Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
While the eggplant is roasting, rinse and drain chickpeas.
In a food processor, place chickpeas, water, lemon juice, tahini, garlic, salt, and olive oil. Process for 30 seconds to incorporate. Stop food processor and scrape sides with a spatula to gather larger chickpea pieces.
Process another minute and repeat scraping procedure. Taste and adjust seasoning. Process for 30 seconds to a minute more. If too thick, add either lemon juice or olive oil depending upon your taste. Process again if necessary.
To serve, portion lettuce on plates and place equal portions of hummus and salads (olives, peppers, and eggplant) over lettuce. Accompany with a pita bread.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing