Flavorful Turkish Lunch Platter with Grilled Vegetables, Hummus, and Pide Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup chickpeas, soaked overnight 2 medium zucchini, sliced lengthwise 1 medium eggplant, sliced lengthwise 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 small red onion, peeled and quartered 2 cloves garlic, minced 1/4 cup tahini 3 tablespoons fresh lemon juice 2 tablespoons extra
• virgin olive oil Salt and black pepper, to taste 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander Pide bread dough (recipe follows) Fresh parsley and mint leaves, for garnish Pide Bread Dough: 2 cups all
• purpose flour 1/2 teaspoon salt 1 teaspoon instant yeast 1 tablespoon sugar 2/3 cup warm water 2 tablespoons vegetable oil

Instructions

1. Prepare the hummus:
2. Drain and rinse the soaked chickpeas. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, coriander, salt, and pepper. Blend until smooth and creamy. Set aside. Grill the vegetables:
3. Preheat your grill to medium high heat. Toss zucchini, eggplant, bell peppers, and red onion with olive oil, salt, and pepper. Grill the vegetables for 5 7 minutes per side or until tender and slightly charred. Remove from heat and let cool. Prepare the pide bread:
4. In a large bowl, mix together flour, salt, yeast, sugar, and half of the warm water. Stir until combined. Gradually add more water as needed to form a soft dough. Knead for 5 minutes or until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 475°F (245°C). Roll out the dough into two thin rectangles. Transfer them onto a lined baking sheet, and bake for 8 10 minutes or until puffed up and golden brown. Remove from heat and let cool. Assemble the dish:
6. Slice the grilled vegetables and arrange them on one half of the pide bread. Spoon hummus over the other half. Garnish with fresh parsley and mint leaves. Serve immediately.

Chef’s Insight

The key to this dish is the combination of flavors and textures. Each bite should be a delightful blend of creamy hummus, tender vegetables, and crispy pide bread.

Notes

Serve this dish with a side of freshly squeezed lemonade for a complete meal experience.