Roasted Vegetable Platter with Jalapeno Cilantro Hummus

San Antonio Food Bank


Roasted Vegetable Platter with Jalapeno Cilantro Hummus

Vegetable Platter

  • 1 pound zucchini
  • 1 pound yello squash
  • 1 pound red bell pepper
  • 1 pound green bell pepper
  • 1 pound baby carrots
  • 2 pounds asparagus

  • Slice zucchini, squash and bell peppers into long strips.
  • In a bowl toss all of the vegetables in a little olive oil, salt and pepper.
  • Heat grill to medium-high heat.
  • Place vegetables on grill for 2-4 minutes on each side. You want the vegetables al dente but not overdone. 
  • Jalapeno Cilantro Hummus

    • 1/2 cup fresh cilantro leaves
    • 1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)
    • 1 clove garlic, peeled
    • 3 tbsp. freshly squeezed Lime juice
    • 1/4 cup water
    • 2 tbsp. extra virgin olive oil
    • 1 (14 oz.) can chickpeas, drained and rinsed
    • 1/2 tsp. salt
    • 1/4 tsp. cumin

  • Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.
  • Pulse until the ingredients have been finely minced. 
  • In a small bowl, combine the lemon juice, olive oil and water. 
  • Set aside.
  • Scrape down the sides of the food processor bowl and add the chickpeas, salt and cumin. 
  • Process until almost fully ground, about 15 seconds. Scrape down the bowl. 
  • With the machine running add the lemon juice-oil-water mixture in a steady stream. Scrape down the bowl and continue to process for one minute or until smooth and creamy, about 15 seconds, scraping down the bowl as needed. 
  • Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.