Grilled Vegetable Stack With Lemon Hummus Recipe

Eggplant: A large, purple vegetable that becomes tender and smoky when grilled.

Zucchini: A green summer squash that grills beautifully and adds a mild flavor.

Red bell pepper: A sweet and colorful pepper that adds a nice charred flavor when grilled.

Olive oil: Used to brush the vegetables before grilling to prevent sticking and add flavor.

Salt: Enhances the natural flavors of the vegetables and the hummus.

Black pepper: Adds a bit of heat and depth to the grilled vegetables.

Chickpeas: The base for the hummus, providing a creamy texture and protein.

Tahini: A sesame seed paste that adds a rich, nutty flavor to the hummus.

Garlic: Adds a pungent, aromatic flavor to the hummus.

Lemon: The juice adds a bright, tangy flavor to the hummus.

Cumin: A warm spice that adds depth and earthiness to the hummus.

When grilling eggplant, zucchini, and red bell pepper, make sure to cut them into uniform slices to ensure even cooking. Brush each slice generously with olive oil to prevent sticking and to enhance the charred flavor. For the lemon hummus, blending the chickpeas while they are still slightly warm can result in a smoother texture. If the hummus is too thick, add a bit of water or extra lemon juice to achieve the desired consistency.

• eggplant - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and can hold up well to grilling, similar to eggplant.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and flavor profile to zucchini, making it an excellent substitute.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture to red bell peppers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling vegetables.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar peppery kick.

• chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a good alternative to chickpeas in hummus.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter has a similar consistency and nutty flavor, making it a good substitute for tahini.

• garlic - Substitute with shallots: Shallots have a milder flavor but can add a similar aromatic quality to the hummus.

• lemon - Substitute with lime: Lime juice has a similar acidity and can provide a comparable citrusy flavor to the hummus.

• cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can complement the hummus similarly to cumin.

• Allow the grilled vegetables to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Place the cooled vegetables in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the lemon hummus in a separate airtight container to maintain its freshness and prevent it from absorbing any flavors from the vegetables.
• Refrigerate both the vegetables and hummus. They can be kept in the fridge for up to 4 days.
• For freezing, place the grilled vegetables in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
• The lemon hummus can also be frozen. Portion it into smaller containers or ice cube trays for easy thawing. Cover tightly to prevent freezer burn.
• When ready to use, thaw the vegetables and hummus in the refrigerator overnight.
• Reheat the vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can reheat them on a grill or stovetop.
• Stir the hummus well after thawing to restore its creamy texture. If needed, add a splash of olive oil or lemon juice to refresh the flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled vegetables on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. For the lemon hummus, transfer it to an oven-safe dish, cover with foil, and warm it in the oven for the last 5 minutes of the vegetable reheating time.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the grilled vegetables in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until they are heated through. For the lemon hummus, you can warm it in a small saucepan over low heat, stirring occasionally until it reaches the desired temperature.

• Microwave Method: Place the grilled vegetables on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking and stirring halfway through. For the lemon hummus, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat on high for 30-second intervals, stirring in between, until warm.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled vegetables in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. For the lemon hummus, it’s best to use another method as air fryers are not ideal for reheating dips.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the grilled vegetables in the steamer basket, cover, and steam for about 5 minutes or until heated through. This method helps retain moisture and prevents the vegetables from drying out. For the lemon hummus, you can place it in a heatproof bowl and steam it alongside the vegetables for the last 2-3 minutes.

• Grill: Used to cook the vegetables, giving them a tender texture and charred flavor.

• Basting brush: Used to brush olive oil onto the sliced vegetables.

• Tongs: Handy for flipping and removing the vegetables from the grill.

• Blender: Essential for blending the chickpeas, tahini, garlic, lemon juice, olive oil, salt, and cumin into a smooth hummus.

• Cutting board: Provides a stable surface for slicing the eggplant, zucchini, and red bell pepper.

• Chef's knife: Used for slicing the vegetables with precision.

• Measuring spoons: Necessary for measuring out the olive oil, salt, pepper, tahini, and cumin accurately.

• Juicer: Helps extract juice from the lemon efficiently.

• Serving plate: Used to stack the grilled vegetables and serve with the lemon hummus.

• Spatula: Useful for spreading the hummus onto the serving plate or directly onto the vegetables.

Preheat the grill: Preheat your grill while you prepare the vegetables to save time.

Use a food processor: Use a food processor instead of a blender for the hummus to speed up the process.

Prep ahead: Slice and season the vegetables the night before to save time on the day of cooking.

Batch grilling: Grill all the vegetables at once to avoid multiple rounds.

Store-bought hummus: Use store-bought hummus if you're in a hurry and need to save time.