The Veggie Recipe
Grilled vegetables, hummus, and feta cheese on a biscuit.
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Ingredients
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Grilled Vegetables
Hummus
Biscuit Base
Toppings
Method
Grilled Vegetables
- 1
Prepare the Vegetables
Wash and cut the zucchini, red bell pepper, and eggplant into bite-sized pieces.
- 2
- 3
Hummus
- 4
Blend Ingredients
In a food processor, combine the canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water.
- 5
Process Until Smooth
Blend the ingredients until smooth and creamy. If the hummus is too thick, add a bit more water to achieve your desired consistency. Taste and adjust seasoning as needed.
Biscuit Base
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 8
Cut in Butter
Add the unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 9
Add Milk and Form Dough
Stir in the milk until just combined. Do not overmix. Turn the dough out onto a floured surface and knead gently a few times.
- 10
Cut Biscuits
Roll out the dough to about 1-inch thickness and cut out biscuits with a round cutter. Place them on a baking sheet lined with parchment paper.
- 11
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown.
Assembly
- 12
Prepare for Serving
Once the biscuits are baked, allow them to cool slightly. Slice the biscuits in half.
- 13
Layer the Ingredients
Spread a generous amount of hummus on the bottom half of each biscuit. Top with grilled vegetables and sprinkle with feta cheese and fresh parsley.
- 14
Serve
Place the top half of the biscuit on the layers and serve immediately.
