BBQ vegetables with homemade hummus
A Middle Eastern bbq for the galley that fine in moderate seas, needs no fridge, about 20 min hands-on.
- BBQ
- Middle Eastern
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggplant / aubergine480 g (≈ 1 eggplant) (120 g)
- Zucchini / courgette400 g (≈ 2 zucchinis) (100 g (≈ 0.5 zucchini))
- Bell pepper320 g (≈ 2.5 peppers) (80 g (≈ 0.5 pepper))
- Canned chickpeas400 g (100 g)
- Tahini60 g (15 g)
- Lemon32 g (8 g)
- Extra-virgin olive oil40 g (10 g)
- Garlic (bulb)12 g (3 g)
Method
- Mash chickpeas with tahini, lemon, garlic, a splash of water and salt.
- Slice aubergine, courgette and pepper; oil and season.
- Grill 3–4 minutes a side; serve on the hummus.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Sesame — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 390
- protein
- 13 g
- fat
- 21 g
- carbs
- 43 g
- sugar
- 14 g
- fibre
- 14 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes