Hummus Recipes
Summer Vegetable Toss with Chargrilled Capsicum
This colourful summer salad provides a double hit of sweet roasted capsicums. Vary the vegetables used according to what is in season.
Method
To roast the capsicums, cut in half and place skin side up in a roasting tray. Grill at 200°C for 10 minutes or until skin blisters and blackens. Place in a bowl and cover. Allow peppers to cool. Peel away skin and cut into thin strips.
Peel potatoes, pumpkin and kumara and cut into 2 cm chunks. Toss with onion wedges, olive oil and sprinkle with salt. Roast vegetables at 180°C for 30 minutes. While still warm, add the roasted red capsicum and toss through the Lisa's Chargrilled Capsicum Hummus to lightly coat vegetables. Serve salad warm.
Ingredients
3 red capsicum, roasted and cut into strips
2 potatoes
¼ butternut pumpkin
1 kumara
2 red onions cut into eighths
3 tbsp olive oil
2 tsp salt
2 stems fresh rosemary
1 pottle LISA'S Chargrilled Capsicum Hummus
- Summer Vegetable Toss with Chargrilled Capsicum
- Fresh Broad Bean and Jalapeno Falafels
- Chickpea, Pumpkin and Kumara Kofta
- Chickpea Tabbouli with Garlic Hummus Dressing
- Quesadillas with Lisa's Organic Jalapeno Hummus
- Little Roast Capsicum Frittatas
- LISA'S Felafel Wraps
- Sundried Tomato Pizza with Avocado