Scarleteen Pride Skillshare: Hot Veggie Hummus Delight

This is a dish that looks complex on the plate, but is really easy and quick to make, super-tasty, and is also something that just about anyone can eat, since it's both vegan and gluten-free. It's great to wow a date with, or fun to make together. It's also easy to set up to serve a group with, too!

ingredients (to serve two):

  • one container hummus
  • two broccoli crowns, sliced into bite-sized pieces
  • two large portabellas or one container mini portabella, crimini, white or shittake mushrooms - sliced and then marianted for about ten minutes in a mixture of balsamic vinegar, olive oil and salt and pepper
  • one large beet, rutabega, parsnip or turnip - peeled if needed and cut into bite-sized pieces for steaming
  • one bag baby carrots or 2-3 large carrots - cut into bite-sized pieces for steaming (I like to cut the baby ones in half lengthwise)
  • several cloves garlic (how many depends on how much you love it), sliced lengthwise
  • half a small red onion, cut into long chunks
  • whole olives, pitted if needed for accessibility or if you prefer
  • about a 1/4 cup pine nuts or shelled pistachios
  • olive oil -- the fresher the better
  • balsamic vinegar
  • za'atar (if you can't find it premade, here's one recipe to make your own)
  • salt and pepper
  • optional (everything is optional, though, really): aleppo pepper, harissa and/or smoked spanish paprika
  • optional: minced dried fruit like apricots, cranberries or golden raisins
  • optional: pita or arabic bread to eat it with if you like and can have it, or you can just eat it with a fork alone

supplies:

  • an oven range or a hot plate and something for steaming veggies (like a microwave steamer)
  • a pot, sauté pan and steamer

You can do the two main steps at the same time or one at a time, up to you.  I will usually start steaming the root vegetables first: the carrots and then whatever other root vegetable I picked (my faves for this are rutabega or golden beets). If you haven't steamed before, you boil a little water in a pot or pan, put the steamer in, add the vegetables, turn the heat down low and cover.

While they get started, I then heat up some oil in a sauté pan and put the garlic in,m then when it gets soft, add the mushrooms and onion and cook them until just tender. By that time, the root veggie are usually getting close, so I add the broccoli to the steamer, and steam it until it's soft enough to eat, but not mushy -- I like all of the veggies to still have some snap!

Once all of that is done, take it all off the heat.

Take out your plates and your hummus. You'll be dividing the hummus between the two plates, spreading it over the center of the plate like you're icing a cake. Scatter the mushroom mix across both plates first, then the streamed vegetables, and the olives and dried fruit if you used them. Next, drizzle both plates with olive oil and sprinkle the nuts over the plates. Add the za'atar, and, if you want, any of the additional spices if you like things spicier. Then give the plates a last artistic drizzle with the balsamic, a little pepper and you're done! Enjoy!