Grilled vegetables with lemony chickpea dip
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Impress your dinner guests with this super-flavourful and beautiful appetizer that relies on many of the healthful ingredients of the Mediterranean, including chickpeas, yogurt and vegetables. While it's a great beginning to your meal, it also makes a brilliant side dish for chicken, fish or other meats. Vegetables dry out a little when they hit the heat so adding a light coat of cooking spray will keep them moister while adhering the salt to the vegetables and keep them from sticking to the foil. The foil will make for easier clean-up while protecting the vegetables from the flames.
Ingredients
Canned drained chickpeas
15½ oz
Garlic
1 clove(s), large
Plain fat free yogurt
6 oz
Tahini
2 tbsp(s)
Lemon zest
1 tsp(s)
Fresh lemon juice
2 tbsp(s)
Ground cumin
1 tsp(s)
Table salt
½ tsp(s)
Asparagus
1 pound(s)
Eggplant
¾ pound(s)
Zucchini
1 medium
Red bell pepper
2 large
Uncooked radicchio
½ pound(s)
Instructions
1
To make the dip, put the chickpeas and garlic in a food processor; pulse until chopped. Add the yogurt, tahini, lemon zest and juice, cumin, and 1⁄4 teaspoon of the salt; puree until smooth. Transfer to a serving bowl; set aside.
2
Preheat the grill to medium or prepare a medium fire. Spray a vegetable grill topper with nonstick spray.
3
Put the asparagus, eggplant, zucchini, bell peppers, and radicchio on a large sheet of foil. Spray with nonstick spray and sprinkle with the remaining 1⁄4 teaspoon salt; toss to coat well.
4
Place as many vegetables as will fit in a single layer on the grill topper and place on the grill rack. Grill until lightly charred and tender, about 10 minutes. Arrange the vegetables in separate piles on a platter; keep warm. Repeat with the remaining vegetables. Serve hot, warm, or at room temperature with the dip.
5
Yields 1⁄8 of vegetables and 1⁄4 cup dip per serving.
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