Roasted Vegetable Platter with Jalapeno Cilantro Hummus
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.
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.