Flavourful Hummus with Grilled Vegetables
DIPS & SPREADS
A colorful, aromatic plate that works beautifully as a starter or as a refined side dish to grilled fish or lamb. This dish brings together the smoky depth of flame-grilled aubergine with the freshness of beet, marinated onion, and bursts of pomegranate.
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INGREDIENTS
3 aubergines 1 small cooked red beet 1 red onion ½ pomegranate 2 tablespoons full-fat Greek yoghurt 3 tablespoons hummus 1 tablespoon olive oil Green asparagus and/or wild asparagus Sushi vinegar or red wine vinegar Fresh dill or fennel fronds (for garnish) Chive blossoms (optional, for garnish) OFYR Spice blends: 1 tablespoon Souk Peppery Salt
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01Chive blossoms
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02Souk
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03Wild Asparagus
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04Fresh Dill
3 aubergines 1 small cooked red beet 1 red onion ½ pomegranate 2 tablespoons full-fat Greek yoghurt 3 tablespoons hummus 1 tablespoon olive oil Green asparagus and/or wild asparagus Sushi vinegar or red wine vinegar Fresh dill or fennel fronds (for garnish) Chive blossoms (optional, for garnish) OFYR Spice blends: 1 tablespoon Souk Peppery Salt
Prepare the vegetables
Finely chop the cooked red beet. Slice the red onion and marinate it for at least one hour in sushi vinegar or red wine vinegar.
Remove the seeds from half a pomegranate.
Make the hummus
Score the aubergines lengthwise with shallow cuts. Grill them over an open flame until completely soft. Cut them in half and scoop out the flesh. Once cooled slightly, mix with 1 tablespoon Souk, 2 tablespoons Greek yoghurt, 1 tablespoon olive oil, and 3 tablespoons hummus.
Season to taste with Peppery Salt.
Plate nicely
Spread this creamy mixture on the bottom of a serving dish. Lightly grill the asparagus and season with Peppery Salt. Arrange on top of the aubergine spread and finish with the beet, marinated onion, and pomegranate seeds.
Complete the dish
A few sprigs of dill or fennel fronds and some chive blossoms from your garden complete the dish.
Perfect as a colourful starter or as a side dish
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