Sabra Summertime Grilled Hummus Platter

Total Time:

45 mins(Preparation) / 1 hrs 30 mins(Cooking)

Servings:

6

Sabra Summertime Grilled Hummus Platter


Bursting with the flavours of summer, this platter can be enjoyed al fresco all season long. Try it as is, or use the ingredients for make-your-own salad bowls or tacos. For a fully plant-forward, vegan version, simply omit the steak.

Ingredients

1Olive oil for drizzling
1Salt and freshly ground pepper for seasoning
1red pepper
1green pepper
1yellow pepper
1large sweet onion
1large green zucchini
1large yellow zucchini
1small head of radicchio
1romaine lettuce
1firm avocado
1medium eggplant
2large jalapeño peppers
8small tomatoes on the vine
1lime, cut in half rounds
3large russet potatoes
3 tbspolive oil
1 tspsmoked paprika
½ tspsalt
¼ tspfresh ground pepper
6-8flour tortillas
1283g container Sabra Salsa Verde Hummus
1Flank Steak:
1.5 lbsflank steak
4 tbspsunflower oil
¼ cuporange juice
1small jalapeño, seeds removed and minced
1/3 cupcilantro, finely chopped
1large garlic clove, minced
1Juice of two limes
2 tbspred wine vinegar
½ tspsalt
¼ tspfresh ground pepper
1Crispy Chickpeas:
1540 ml can of chickpeas
1 tspextra-virgin olive oil
½ tspkosher salt
½ tspcayenne pepper

Preparation

To make crispy chickpeas, preheat oven to 425 degrees and line a large baking sheet with parchment paper.

Drain and rinse chickpeas and blot them with paper towel to dry. Remove any loose skin. 

In a bowl, toss chickpeas with oil, salt and pepper.

Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning. 

Remove chickpeas from oven and set aside to cool. Any leftovers can be stored in an air-tight container in the refrigerator. 

 

To marinate flank steak, place flank steak in a resealable bag. In a bowl, whisk the remaining ingredients together with the exception of the salt and pepper. Pour marinade into bag with steak. Seal and refrigerate for at least 4 hours or overnight. When ready to grill, remove from refrigerator and bring to room temperature.

 

Preheat grill to medium-high heat.

To prepare the vegetables for grilling, keep peppers whole, without removing skin; cut onion into quarters; cut each green and yellow zucchini into 8 sticks; cut radicchio and romaine lettuce in quarters, ensuring you leave the stems to keep the quarters from falling apart; cut avocados in half with skin on and remove pit; cut eggplant in 1/4 inch rounds; cut jalapeños in half lengthwise. Place tomatoes on the vine on a BBQ-safe skillet and drizzle with 2 tbsp of olive oil and season with 1/4 tsp of salt and pepper. Wash skins of russet potatoes well, then dry. Cut each potato into 8 wedges. Place in bowl and toss with oil, smoked paprika, salt and pepper. Place on BBQ-safe baking sheet.

To grill vegetables, place baking sheet with potatoes and skillet of tomatoes on grill and close lid. BBQ for 15-20 minutes, until wedges are golden and soft and tomatoes have also softened. Remove from BBQ and place in the oven to keep warm. Place remaining vegetables on a baking sheet and drizzle with 1/4 cup olive oil and season with 1 tsp salt and 1 tsp fresh black pepper. Ensure your grill is oiled to avoid vegetables sticking. Place peppers whole on one side of grill, arrange zucchini, eggplant, onion wedges, both lettuces and jalapeños on grill. Close lid and barbecue for 15 -20 minutes and turn half-way through for even grilling. Vegetables should be slightly charred and soft when finished. Remove each vegetable as it finishes cooking back on the baking sheet until all vegetables are done. Peppers may need a few extra minutes for softening. Add avocado halves and lime rounds cut-side down on the grill. Close lid and grill for 5-6 minutes until soft and grill marks form. Remove and add with rest of vegetables on baking sheet. Place in oven to keep warm. Place tortillas on grill and grill 1 minute on each side. Wrap in parchment paper and place in oven to keep warm.

To grill flank steak, ensure grill is at medium high heat and oiled. Remove the steak from the marinade and season with salt and pepper. Place steak on the hot grill. Grill for 3-4 minutes on each side for a medium rare steak or leave for a few minutes longer for a medium steak. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 minutes. Slice steak in thin slices against the grain.

 

To assemble board, with a spoon, gently remove the Salsa Verde from the top of the Sabra Hummus and place on a small dish and set aside. Scoop hummus into a 6-inch round bowl and top with reserved Salsa Verde and crispy chickpeas per your liking. Place hummus in the centre of a large platter, about 17 inches round. Arrange all of the steak, grilled vegetables, tomatoes, jalapeños, potato wedges, tortillas and limes nicely around the hummus bowl.

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