Ingredients
2 cans of chickpeas, rinsed and drained. Outer skins removed if you life to do that.
¼ cup fresh cilantro
¼ cup fresh parsley
Olive oil
Lemon juice
Garlic
Almond butter (I was out of tahini)
2 tsp salt
1 tsp pepper
2 Yellow potatoes, cubed
1 Sweet onion, chopped into bite sized chunks
1 block tofu, cubed
1 yellow bell pepper, cut into bite sized chunks
1 orange bell pepper, cut into bite sized chunks
1 eggplant, cubed
½ cup soy sauce
½ cup balsamic vinaigrette
Olive oil
½ cup mayo
2 tablespoons pickled jalapeño juice
2 tablespoon harissa paste
1 tsp chopped garlic
1 tablespoon yellow curry powder
1 tsp salt
1 tsp pepper
2 tablespoons dry roasted pine nuts
Chopped Cilantro garnish
Pickled jalapenos
Grape tomatoes
Tools
in Wooden skewers
a ridged grill pan or bbq
food processor
White oval platter
Directions
Step 1
Soak your wooden skewers in water for abut 30 minutes
Wooden skewers
Step 2
While the skewers are getting a bath, chop your vegetables and cube the tofu. Marinate them in a mixture of soy sauce and just olive oil/seasonings or I used some leftover balsamic vinaigrette I had (olive oil, balsamic glaze and vinegar, dried herbs, chopped garlic, salt/pepper) and thought that would be delicious on these veggies too. The soy sauce helps salt it up!
2 Yellow potatoes, cubed
1 Sweet onion, chopped into bite sized chunks
1 block tofu, cubed
1 yellow bell pepper, cut into bite sized chunks
1 orange bell pepper, cut into bite sized chunks
1 eggplant, cubed
½ cup soy sauce
Olive oil
½ cup balsamic vinaigrette
Step 3
After marinating for as long as you can stand, skewer them onto the wooden sticks and grill them on my ridged griddle on the stove. You can broil them too or air-fry or grill outside too. I love to get them nice and blackened like they were cooked over an open fire!
Step 4
Separately purée the hummus ingredients in a food processor then spread out the hummus onto a pretty white platter.
2 cans of chickpeas, rinsed and drained. Outer skins removed if you life to do that.
¼ cup fresh cilantro
¼ cup fresh parsley
Olive oil
2 tsp salt
1 tsp pepper
Almond butter (I was out of tahini)
Garlic
Lemon juice
Step 5
To make the Harissa-Curry Sauce, combine the mayo, harissa paste, curry powder (or paste would work too), pickled jalapeno juice from the jar, chopped garlic, salt and pepper together until creamy.
½ cup mayo
2 tablespoons pickled jalapeño juice
2 tablespoon harissa paste
1 tsp chopped garlic
1 tablespoon yellow curry powder
1 tsp salt
1 tsp pepper
Step 6
Top the hummus with the skewers, a nice drizzle of the sauce, chopped cilantro and some pine nuts.
Step 7
Serve with a spoon for the hummus and tongs to pick up the skewers, plus little plates on the side. I like to add a spicy kick so maybe some pickled jalapenos too.
Chopped Cilantro garnish
2 tablespoons dry roasted pine nuts
