The beauty in these explosively colorful skewers? The options are truly endless.
You could easily achieve on-point results with whatever squash is in your market this weekend; a swap of mushroom caps for eggplant; or even a changeup of red onion for peppery scallions or earthy cloves of garlic. The only rule: Do not miss the chance at Spicy Hummus dipping. Spicy Hummus dipping makes everything better.
Grilled Summer Veggie Skewers with Hummus
3 medium yellow squash, rinsed and cut into 1-inch pieces
4-5 patty pan squash, rinsed and cut into 1-inch pieces
2 bundles colorful baby peppers, rinsed
3 large portobello mushroom caps, rinsed and cut into 1 1/2-inch triangles
1 large red onion, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon fresh oregano
1 container Cava Spicy Hummus
In a small bowl, whisk olive oil, red wine vinegar, lemon juice, oregano, and salt and pepper to taste. Place veggies in a gallon-size freezer bag, pour marinade over, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
Heat grill to medium-high heat. In the meantime, thread veggies onto skewers, alternating veggies for a vibrant variety on each skewer. Cook, turning skewers occasionally to achieve even char marks, until veggies are just-tender, about 13 minutes. Serve immediately with Spicy Hummus for dipping.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
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