Creamy hummus spread on a plate, topped with smoky roasted aubergines, sweet bell peppers, briny olives, and golden grilled halloumi cheese. Drizzled with olive oil, it’s colourful, healthy, and full of flavour. Perfect as a family-friendly appetiser, a light lunch idea, or a fun way to get the kids to eat their veggies. Serve it with warm pita or fresh bread and watch it disappear in minutes. Simple to make, delicious to share, and guaranteed to brighten your table.
Ingredients Hummus:
- 450 g Cooked Chickpeas
- 90 g Tahini Paste
- Juice of 1 Lemon
- Salt
- 2 Cloves of Garlic
- 1/2 Teasp Cumin Powder
- 35 ml Olive Oil
Ingredients for toppings:
- 1 Aubergine
- 2 Red Bell peppers
- Olives
- 150 g Halloumi Cheese
Procedure:
- Start the recipe by slicing and cutting the aubergine and bell peppers . Season with salt and pepper, coriander powder, chilli flakes, and carry powder. Drizzle the vegetables with oil and roast in the oven for 20 minutes at 180 Celsius or until soft and slightly charred (you can do this in the oven or on a grill pan).
- Grill the halloumi slices for 1–2 minutes on each side until golden and slightly crisp.
- The next step in our recipe is to make the hummus base. In a food processor, blend the chickpeas, tahini, lemon juice, garlic, olive oil, a pinch of salt and cumin powder. Blend until smooth and creamy, adding a splash of water if needed to reach the perfect silky texture.
- Spread the hummus generously on a large plate or shallow bowl.
- Arrange the roasted aubergines, bell peppers, and olives on top.
- Add the grilled halloumi slices for a deliciously salty bite.
- Drizzle with extra virgin olive oil and, if you like, sprinkle with fresh herbs or a pinch of chilli flakes.
That’s it—simple, colourful, and ready in no time! This dish works perfectly as a quick appetiser to share with warm pita bread, or as a light, satisfying lunch that looks as good as it tastes.
