Rainbow Veggie Skewers with Creamy Hummus

These colorful and healthy rainbow veggie skewers are a vibrant appetizer or light lunch that's perfect for parties, picnics, or a quick and nutritious meal.

Ingredients:

• For the Skewers:

1 red bell pepper, cut into 1-inch squares

1 orange bell pepper, cut into 1-inch squares

1 yellow bell pepper, cut into 1-inch squares

1 zucchini, cut into 1-inch rounds or wedges

1 red onion, cut into wedges

16 cherry tomatoes

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

16 wooden skewers (soaked in water for 30 minutes to prevent burning, optional)

• For the Hummus: (Makes about 1 cup)

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup tahini (sesame seed paste)

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 clove garlic, minced

1/4 cup water (more as needed)

Salt and freshly ground black pepper, to taste

Paprika or a drizzle of olive oil, for garnish (optional)

Instructions:

Prepare the Vegetables:

• Wash and dry all the vegetables.

• Cut the bell peppers, zucchini, red onion, and cherry tomatoes into uniform 1-inch pieces.

Assemble the Skewers:

• Thread the vegetables onto the soaked wooden skewers in an alternating rainbow pattern, starting and ending with a cherry tomato if desired. You can arrange them any way you like, just make sure the pieces are similar in size for even cooking.

Marinate the Skewers (Optional):

• In a bowl, toss the assembled skewers with olive oil, salt, and pepper. Let them marinate for 15-20 minutes for extra flavor, or proceed to cooking directly.

Cooking the Skewers:

• You can cook the skewers on a grill pan, outdoor grill, or under a broiler.

• Grill Pan: Heat a grill pan over medium heat. Once hot, add the skewers and cook for 4-5 minutes per side, or until vegetables are tender-crisp and slightly charred.

• Outdoor Grill: Preheat your grill to medium heat. Once hot, place the skewers on the grill and cook for 4-5 minutes per side, or until vegetables are tender-crisp and slightly charred.

• Broiler: Preheat your broiler to high. Place the skewers on a baking sheet lined with parchment paper and broil for 4-5 minutes per side, or until vegetables are tender-crisp and slightly browned.

Make the Hummus:

• In a food processor or blender, combine the chickpeas, tahini, olive oil, lemon juice, garlic, and a quarter cup of water. Blend until smooth and creamy, scraping down the sides as needed.

• Add more water, a tablespoon at a time, until the hummus reaches your desired consistency.

• Season with salt and pepper to taste.

Serve:

• Arrange the cooked skewers on a platter and drizzle with additional olive oil or balsamic glaze if desired.

• Serve alongside the hummus dip, garnished with paprika or a drizzle of olive oil for extra visual appeal.

Tips:

• Feel free to substitute other vegetables for variety. Broccoli florets, mushrooms, or asparagus would work well.

• If you don't have tahini, you can substitute it with an equal amount of creamy peanut butter or almond butter.

• You can also roast the vegetables instead of grilling them. Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.

• Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy these delicious and colorful rainbow veggie skewers with creamy hummus for a healthy and satisfying meal!