Oil-Free ‘Hummus’ (Garbanzo Smash) with Roasted, Skewered Veggies

Have you ever found yourself holding a single zucchini, summer squash, onion, and a handful of mushrooms while thinking ‘How can I stretch this to feed the family’?
Solution:
Set that fancy toaster oven to 350 degrees F.; wash and slice your vegetables; then, skewer them for roasting!
While the vegetables are cooking, you can whip up a simple oil-free chickpea delight in which to dip them.

Bonus: Vegetables served this way are generally a hit with kids, too.
Involve them in the preparation when possible, to encourage the establishment of a love for cooking vibrant, nourishing meals!

To begin, cut any combination of stray, washed vegetables into evenly(ish)-sized slices.
Note: I soaked my skewers for a few minutes in water, as they were wooden. Follow manufacturer’s suggestions for your brand. I also have metal, reusable skewers for grill use, but they do not fit nicely in my toaster oven.
Pictured here with: assorted bell pepper chunks, red onion, summer squash, zucchini, and mushrooms.

Place cut vegetables onto skewers in a pattern of your preference, carefully avoiding an impaling of your hands and fingers. It’s best to season them after they have cooked.
Then, place the skewered vegetables onto an oven-safe baking dish.

NOTE: If you have any fresh basil on hand, it would be lovely to add to this meal! I was without and am still recovering from the disappointment.
Fresh herbs can wilt and burn during the roasting period. Consider adding these after the skewers have baked and cooled to the touch.
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Once prepared, place into a heated oven (or toaster oven) and bake for approximately 45-minutes or, until vegetables are softened to your desired preference (begin checking at 35-minutes).

During the wait, drain and rinse a can of cooked, whole chickpeas.
Funnel into a blender and add: roasted whole mustard seed, a squeeze of lemon, 2 TB of dehydrated garlic powder (or 1-2 cloves of fresh, peeled garlic), and approximately 1/4 cup of water.
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Blend until mixture is your desired consistency (adding more water as desired to thin the mixture).
Scoop onto serving platter and sprinkle with green za’atar, dried curry powder, a dash of seasoned salt (optional), or if not oil-free, consider drizzling tahini over the chickpeas to serve.
When vegetables have suitably softened, carefully remove from the oven and sprinkle with your favorite herbs. I used a touch of za’atar, a dash of cumin, a squeeze of lemon and powdered garlic to enhance the flavors of the hummus. Leave unseasoned for children (unless they are adventurous eaters).
Pictured here with a few cured Italian olives.

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My Recipe

Ingredients

  • Any assortment of vegetables such as: onion, mushroom, bell peppers, zucchini, summer squash (used here)
  • skewer sticks
  • 1 can of drained and rinsed chickpeas
  • 1/2 fresh lemon
  • curry powder (to taste, approximately 1 TB)
  • green za'atar (to taste, approximately 1 TB)
  • optional: salt (to taste, approximately 1/4 tsp)
  • roasted mustard seed (to taste, approximately 1/2 TB )
  • optional tahini, approximately 1-2 TB
  • optional fresh basil
  • powdered garlic to taste (approximately 2 TB+)
  • powdered cumin (approximately 1 TB)
  • 1/4-1 cup fresh water
  • Optional: olives for garnish and eating

Method: see above

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