Vegetarian Kebabs & Herbed Hummus Platter w/ Creamy Harissa Dressing by theplattergirl

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Vegetarian Kebabs & Herbed Hummus Platter w/ Creamy Harissa Dressing

theplattergirl

Cook

45 min

Yummy weeknight dinner or could definitely be added to a graze or catering table these delish kebabs and homemade hummus was a fun little afternoon “project” for me. TBH I usually slam a cookbook shut as soon as I see *soak the skewers in water for 30 minutes* because who has time FOR THATTT 🤷🏻‍♀️🤣 lol BUT ANYWAYS, it was worth it.

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4 servings

US

original

metric

Picture for Vegetarian Kebabs & Herbed Hummus Platter w/ Creamy Harissa Dressing

4 servings

US

original

metric

Ingredients

2 cans of chickpeas, rinsed and drained. Outer skins removed if you life to do that.

¼ cup fresh cilantro

¼ cup fresh parsley

Olive oil

Lemon juice

Garlic

Almond butter (I was out of tahini)

2 tsp salt

1 tsp pepper

2 Yellow potatoes, cubed

1 Sweet onion, chopped into bite sized chunks

1 block tofu, cubed

1 yellow bell pepper, cut into bite sized chunks

1 orange bell pepper, cut into bite sized chunks

1 eggplant, cubed

½ cup soy sauce

½ cup balsamic vinaigrette

Olive oil

½ cup mayo

2 tablespoons pickled jalapeño juice

2 tablespoon harissa paste

1 tsp chopped garlic

1 tablespoon yellow curry powder

1 tsp salt

1 tsp pepper

2 tablespoons dry roasted pine nuts

Chopped Cilantro garnish

Pickled jalapenos

Grape tomatoes

Tools

in Wooden skewers

a ridged grill pan or bbq

food processor

White oval platter

Directions

Step 1

Soak your wooden skewers in water for abut 30 minutes

Wooden skewers

Step 2

While the skewers are getting a bath, chop your vegetables and cube the tofu. Marinate them in a mixture of soy sauce and just olive oil/seasonings or I used some leftover balsamic vinaigrette I had (olive oil, balsamic glaze and vinegar, dried herbs, chopped garlic, salt/pepper) and thought that would be delicious on these veggies too. The soy sauce helps salt it up!

2 Yellow potatoes, cubed

1 Sweet onion, chopped into bite sized chunks

1 block tofu, cubed

1 yellow bell pepper, cut into bite sized chunks

1 orange bell pepper, cut into bite sized chunks

1 eggplant, cubed

½ cup soy sauce

Olive oil

½ cup balsamic vinaigrette

Step 3

After marinating for as long as you can stand, skewer them onto the wooden sticks and grill them on my ridged griddle on the stove. You can broil them too or air-fry or grill outside too. I love to get them nice and blackened like they were cooked over an open fire!

Step 4

Separately purée the hummus ingredients in a food processor then spread out the hummus onto a pretty white platter.

2 cans of chickpeas, rinsed and drained. Outer skins removed if you life to do that.

¼ cup fresh cilantro

¼ cup fresh parsley

Olive oil

2 tsp salt

1 tsp pepper

Almond butter (I was out of tahini)

Garlic

Lemon juice

Step 5

To make the Harissa-Curry Sauce, combine the mayo, harissa paste, curry powder (or paste would work too), pickled jalapeno juice from the jar, chopped garlic, salt and pepper together until creamy.

½ cup mayo

2 tablespoons pickled jalapeño juice

2 tablespoon harissa paste

1 tsp chopped garlic

1 tablespoon yellow curry powder

1 tsp salt

1 tsp pepper

Step 6

Top the hummus with the skewers, a nice drizzle of the sauce, chopped cilantro and some pine nuts.

Step 7

Serve with a spoon for the hummus and tongs to pick up the skewers, plus little plates on the side. I like to add a spicy kick so maybe some pickled jalapenos too.

Chopped Cilantro garnish

2 tablespoons dry roasted pine nuts

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