Next up for our spread of 4th of July grilling recipe inspiration: grilled veggies. Because there’s really nothing that tastes more like summer than delicately wilted, perfectly grill-marked produce. And trust us, a drizzle of this quick, barely altered red pepper hummus sauce and you’ll be good to go!

Grilled Veggies with Red Pepper Hummus Sauce

various sliced veggies for roasting: red & yellow bell peppers, zucchini, summer squash, eggplant, halved romaine lettuce hearts

for sauce

1 container Cava Red Pepper Hummus
2 garlic cloves, finely minced
2 tablespoons red wine vinegar
1-2 tablespoons water
1 teaspoon sweet paprika
red pepper flakes, to taste
salt & pepper, to taste

Heat grill to medium heat. Lightly toss veggies in salt, pepper, and olive oil. Carefully grill until lightly charred (stagger cooking time according to tenderness of each veggie selection).

In the meantime, whisk red pepper hummus, garlic, and vinegar together. Add water to achieve the consistency you prefer (either thicker or more dressing-like, whichever you like). Whisk in paprika, red pepper flakes, salt, and pepper. Drizzle over roasted veggies right before serving.

Enjoy!


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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Grilled Veggies with Red Pepper Hummus Sauce | For Those Who SavorGrilled Veggies with Red Pepper Hummus Sauce | For Those Who SavorGrilled Veggies with Red Pepper Hummus Sauce | For Those Who Savor