for hummus:
60 g cannellini beans (canned)
60 g chickpeas (canned)
4 tbsp tahini
1 tbsp roasted garlic
10 ml water
10 ml lemon juice
1 ½ tbsp olive oil
½ tsp water
vegetable kebabs:
180 g carrot (cubed)
180 g zucchini (cubed)
120 g cherry tomatoes (whole)
2 tbsp olive oil
½ tsp whole cumin
½ tsp sumac powder
½ tsp dried thyme
½ tsp sesame seeds
½ tsp dried oregano
¼ tsp salt
lettuce cups & pita:
140 g pita bread (cut into 2 cm wide strips)
70 g mesclun mix
2 tsp lemon juice
1 tbsp roasted almonds (chopped)
| Grill the vegetable skewers and pita in a grill pan on the stove if you don’t have an oven.
Pick a sharing platter, pile the mesclun leaves on one section, then add on the pita strips in another pile followed by the vegetable kebabs. Place the hummus in a bowl at the centre and sprinkle with toasted almonds before serving.