Hummus | grilled vegetables

4 persons | Vegetables, Shichirin, Appetizers, Vegetables and side dishes | Vegetarian | Side dish, Appetizer

Prep time

• Light a medium amount of Binchotan, open the sliders of the Shichirin two-thirds of the way and let it reach a good temperature. Place the Teppanyaki plate on the Shichirin. 

Preparation

• Cut the pepper, courgette and red onion into large pieces. Add a dash of olive oil and massage the vegetables. Place the vegetables on the plate and grill for 15 minutes. When the vegetables are nicely roasted, they are ready. 
   
• Meanwhile, start with the hummus. Drain the chickpeas and add to the blender along with the tahini, cumin and garlic. Add the lemon rind and squeeze half the lemon over the chickpeas. Blend to a smooth puree. Add a dash of water or oil if necessary if the hummus is a little dry. Add salt, pepper and dessert spices to taste. 
   
• Serve the grilled vegetables on top of the hummus and finish with the pine nuts.
  
  
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