Roasted Vegetable & Hummus Pita Crisps
As much as this Auckland weather is tricking us, it's safe to say summer is just around the corner! Summer and food go hand in hand; bring-a-plate dinners are in full force, friends are catching up over the BBQ and I can already hear the slight hum of cicadas in the background. There can be one dilemma, and I'm sure a few of you can relate, but my contribution ideas can become very repetitive - I mean, I can make a great salad or dessert, but sometimes I find myself lacking inspiration.
Lisa's has a wide range of hummus and dips, many of which I've tried, and I am a massive fan of their products! They fit perfectly on a summery platter surrounded by crackers, great cheese and crudite, but when Lisa's asked me to come up with a dish perfect for summer entertaining I wanted to use one of their hummus' in a slightly different way.
That's where this little nom comes in! Sitting on a base of a golden, crunchy pita disc is a generous spread of Chargrilled Capsicum Hummus, which is then topped with a roasted vegetable mix and creamy goat's cheese. These are bound to please everyone at the party, and turns out to be vegetarian too! If you have any vegan or dairy free friends, just remove the goats cheese and these are perfect for them as well. I can't wait to experiment with different toppings for these crunchy little pita rounds! I've got my eye on the Basil Pesto Hummus next...
Would you like to WIN A 12 MONTH TASTE MAGAZINE SUBSCRIPTION thanks to Lisa's?! Leave a comment below with your favourite way to enjoy hummus! Competition ends 20th December, open to NZ residents only.
Lisa's has a wide range of hummus and dips, many of which I've tried, and I am a massive fan of their products! They fit perfectly on a summery platter surrounded by crackers, great cheese and crudite, but when Lisa's asked me to come up with a dish perfect for summer entertaining I wanted to use one of their hummus' in a slightly different way.
That's where this little nom comes in! Sitting on a base of a golden, crunchy pita disc is a generous spread of Chargrilled Capsicum Hummus, which is then topped with a roasted vegetable mix and creamy goat's cheese. These are bound to please everyone at the party, and turns out to be vegetarian too! If you have any vegan or dairy free friends, just remove the goats cheese and these are perfect for them as well. I can't wait to experiment with different toppings for these crunchy little pita rounds! I've got my eye on the Basil Pesto Hummus next...
Would you like to WIN A 12 MONTH TASTE MAGAZINE SUBSCRIPTION thanks to Lisa's?! Leave a comment below with your favourite way to enjoy hummus! Competition ends 20th December, open to NZ residents only.
Ingredients
- 1 courgette
- 1 eggplant
- 8-10 cherry tomatoes
- 2 garlic cloves, smashed
- 5 large fresh basil leaves
- 4 pita breads
- 200g Lisa's Chargrilled Capsicum Hummus
- 1/4 cup goat's cheese
Method
- Preheat the oven to 200 degrees celcius.
- Wash the courgette and eggplant, and dry. Cut the courgette in half, then cut into half rounds; then cut the eggplant in half, then cut into quarter pieces.
- Place into a baking dish along with the cherry tomatoes, garlic and fresh basil. Season and drizzle generously with olive oil, toss, then bake for 20 - 25 minutes.
- Using a ring cutter, cut rounds from the pita breads. Separate the two halves, then lay the rounds onto a lined tray. Drizzle with olive oil, season and bake for 10 - 12 minutes or until lightly golden and crisp, then leave to cool.
- To assemble, spread each round with hummus, then top with the roasted vegetables. Sprinkle with goat's cheese, and serve immediately.
Thanks to Lisa's for making this post possible. All content and opinions are my own.
