Nancy’s Recipes

Entrees

Grilled Veggie Pita with Creamy Hummus

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

Creamy Hummus

  • 1 can (15 oz.) Chickpeas, drained and skins removed*
  • 3 Garlic Cloves
  • ⅓ C. Tahini
  • 3 Tbsp. Nancy’s Organic 100% Grass-Fed Plain Yogurt
  • ¼ C. Olive Oil, plus more for drizzling
  • 2 Tbsp. Fresh Lemon Juice
  • 2 tsp. Garam Masala
  • 1 tsp. Salt, to taste
  • ½ tsp. Pepper

Grilled Veggies

  • 6 small Heirloom Carrots, peeled and halved lengthwise
  • ½ Cauliflower, sliced to ½ inch thick
  • 2 handfuls Green Beans
  • ½ small Onion, sliced lengthwise, through the root
  • 3 Tbsp. Olive Oil
  • 2 tsp. Garam Masala Spice Blend
  • Flaked Sea Salt
  • Black Pepper
  • Pita Bread, lightly grilled, for serving

 

Directions

  1. Add the chickpeas and garlic to a high-powered blender and pulse to combine.
  2. Blend to incorporate the tahini, yogurt, olive oil and lemon juice into the mixture. Add the seasonings and blend until smooth.
  3. Spoon the hummus into a serving bowl and drizzle with olive oil.
  4. While heating the grill, blanch the veggies (except the onions) in boiling water to soften them slightly.
  5. Prepare the blanched veggies and quartered onions for grilling by brushing all sides with olive oil and seasoning with garam masala, salt, and pepper.
  6. Place the prepared veggies on a hot grill for 3-4 minutes, until just browned. Turn them to cook evenly.
  7. Spread the Creamy Hummus evenly onto 4 plates and top with grilled veggies.
  8. Season with flaked sea salt, pepper, and a squeeze fresh lemon, if desired.
  9. Serve with warm grilled pita and more yogurt.

 

*Removing the skins from the chickpeas is optional for a creamier texture.