Hot and sweet grilled veggies with creamy hummus dip

With a delicious spicy sauce grilled veggies will never be boring. You can serve with rice, or just lettuce and a good hummus dip. 🙂

SERVES

2 person

PREPARATION

cca. 35 minutes (including the rest)

COOKING

cca. 25-30 minutes or until golden brown

INGREDIENTS

4 medium sized potato
4 medium sized carrot
2 zucchinis
1/2 medium sized cauliflower

hot and sweet sauce
2 tablespoon soy sauce
2 tablespoon balsamic vinegar cream
1 tablespoon coconut flower syrup (maple or rice syrup are also good)
2 tablespoon oil
2 cloves of garlic (grated)
2 pieces peperoncino (crushed)
1 cm length fresh ginger (grated)

hummus
50 g sesame seeds
2 tablespoon olive oil
1 clove of garlic
1 tin chickpea
1/2 lemon’s juice
salt to taste
cca. 150-200 ml water

 

DIRECTIONS

Grate the garlic cloves and ginger into a bigger glass bowl, add the soy sauce, balsamic vinegar cream, syrup, oil, crushed peperoncinos and mix them well,

Dip the sliced veggies into the mixture, cover them and let them rest for cca. 30 minutes. During the rest dip them again into the mixture to be sure the sauce covers all the veggies.

Bake them in prehetated oven at 180C until tender and golden brown. During the veggies are baking make the hummus dip, toast the sesame seeds in a dry frying pan until golden brown and let them cool down. Grind them in food processor until smooth powder then add oil, garlic, chickpea, lemon’s juice, water and salt to taste. Mix them well, and add the water in small amounts until you get a creamy not so thick dip.

Serve with rice, or just lettuce and hummus dip, good appetite! 🙂

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