Grilled Vegetables and Hummus Spaghetti

• Vegan

• Produce

  • 5 Baby bell peppers
  • 1 cup Cherry tomatoes
  • 1 Eggplants
  • 1/4 cup Parsley
  • 1/4 Red onion
  • 1 tsp Za'atar

• Condiments

  • 1/2 cup Hummus
  • 1 tbsp Mustard, whole grain

• Pasta & Grains

  • 1/2 pack Spaghetti, cooked and drained

• Baking & Spices

  • 1 Black pepper and salt
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Hemp seeds

Found on dreamyleaf.com

Description

Ingredients

• ½ pack spaghetti, cooked and drained
• 1 eggplants
• 1 cup cherry tomatoes
• 5 baby bell peppers
• ¼ red onion, thinly sliced
• ¼ cup parsley
• ½ cup hummus
• 1 tablespoon olive oil
• 2 tablespoon hemp seeds
• 1 tablespoon whole grain mustard, optional
• A pinch of red pepper flakes
• Black pepper and salt
• 1 teaspoon Zaatar (or sumac), optional

Directions

• Barbecue the eggplants, tomatoes and peppers. All of them should be grilled whole. Poke the eggplant a few times and lay them in the hottest place of the grill, even over direct fire if possible. The eggplant needs to get really soft and mushy.
• Peel and mash the eggplant together with the hummus.
• Put olive oil in a pan over medium high heat.
• Add the hummus/eggplant mixture, stir and cook for about two minutes.
• Add the cooked spaghetti, tomatoes, bell peppers, red onions, hemp seeds, salt and black pepper.
• Stir and cook for two more minutes.
• Turn the heat off, add the chopped parsleys and stir.
• Optionally, add the zaatar (or sumac) and mustard.