Prep 10 m
Cook 10m


    180 gms hummus 

    50 gms grilled vegetables 

    10 gms pomegranate seeds 

    1 gms fresh thyme 

    5 gms pine seeds 

    10 gms olive oil

    10 gms Sakura Mix (It usually contains Affilla Cress, Borage Cress, Rock Chives Cress, Sakura Cress, Tahoon Cress, and Shiso Purple Cress)

    For Hummus

    1000 gms cooked chickpeas 

    300 gms tahini paste 

    15 gms lemon salt 

    150 gms sunflower seeds

    10 gms salt 

    For Vegetables

    50 gms green zucchini

    50 gms yellow zucchini

    50 gms Eggplant

    50 gms onion 

    50 gms green bell pepper

    50 gms red bell pepper 

    For Pesto

    100 gms pine nuts 

    200 gms fresh basil

    80 gms grated parmesan cheese 

    10 gms garlic 

    200 gms olive oil

    5 gms salt 

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Ingredient Substitution Guide


1. In an electronic mixer combine all the hummus ingredients together with a piece of ice cube and blend to a smooth consistency. Keep in the chiller until use

2. Cut the green, yellow zucchini, and eggplant into slices and place them in a mixing bowl.

3. Marinate the vegetable with basil pesto and set it in the fridge.

4. Cut the onions, red and green bell peppers into cubes and place on skewers.

5. Marinate the vegetable skewers with basil paste as well and set aside.

6. Grill all of them for a few minutes until done.

To assemble

1. Using a shallow salad plate, place the hummus in a half-moon shape.

2. Place the grilled vegetables on the opposite side of the plate.

3. Sprinkle over the vegetables some pine seeds and Sakura Mix.

4. Sprinkle some zaatar over the hummus and the pomegranate seeds and olive oil.

5. Serve with slices of sourdough bread.

Recipe courtesy: Caya Restaurant, Dubai

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