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Flavorful Grilled Veggie and Halloumi Platter with Easy Whipped Hummus Recipe

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A quick and easy grilled veggie and halloumi platter paired with a light, airy whipped hummus that balances smoky, salty, and creamy flavors for a satisfying and fresh meal.

Ingredients

Scale
  • 8 ounces (225 grams) halloumi cheese, sliced into thick pieces
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 red bell pepper, cut into wide strips
  • 1 yellow bell pepper, cut into wide strips
  • 1 small red onion, sliced into rounds
  • 8 cherry tomatoes (optional)
  • 3 tablespoons extra virgin olive oil, for brushing veggies and halloumi
  • Salt and freshly cracked black pepper, to taste
  • For the whipped hummus:
  • 1 cup (240 ml) canned chickpeas, drained and rinsed
  • 2 tablespoons tahini (sesame paste)
  • 1 large garlic clove, minced
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • Salt to taste
  • Water, as needed for thinning
  • Optional: pinch of ground cumin or smoked paprika for extra warmth
  • Fresh herbs (parsley or cilantro), chopped for garnish

Instructions

  1. Wash and slice the zucchini into 1/4-inch thick strips about 6 inches long. Core and slice the bell peppers into wide strips. Peel and slice the red onion into thick rounds. Cut the halloumi into 1/2-inch thick slices (about 8 ounces or 225 grams). Set aside cherry tomatoes if using.
  2. Generously brush the halloumi and vegetables with olive oil on both sides. Sprinkle with salt and freshly cracked black pepper.
  3. Preheat your grill or grill pan to medium-high heat, around 400°F (205°C).
  4. Place the vegetables on the grill, turning occasionally. Grill zucchini and peppers about 5-7 minutes per side until tender but still with a bit of bite. Grill onions about 4-5 minutes per side. Grill cherry tomatoes about 3 minutes until blistered.
  5. Add halloumi slices to the grill. Grill for 2-3 minutes per side until golden brown and grill marks appear. Avoid flipping too early to prevent sticking.
  6. While grilling, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt in a food processor. Blend on high, scraping down sides as needed. Add water 1 tablespoon at a time to reach a light, creamy, whipped consistency like a thick mousse. Adjust lemon or salt to taste.
  7. Arrange grilled veggies and halloumi on a large platter. Spoon generous dollops of whipped hummus alongside. Drizzle a little olive oil over everything and sprinkle chopped fresh herbs on top.
  8. Serve warm or at room temperature. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid drying out halloumi.

Notes

Do not overcrowd the grill to ensure even cooking and good char. Brush halloumi and veggies with olive oil to prevent sticking and promote caramelization. Whip hummus thoroughly for a light, mousse-like texture. For dairy-free option, substitute halloumi with firm marinated tofu or vegan cheese. Leftovers keep well refrigerated for 2 days; re-whip hummus before serving to refresh texture.

Nutrition

Keywords: grilled halloumi, grilled vegetables, whipped hummus, easy summer recipe, vegetarian platter, gluten-free, healthy appetizer

Find it online: https://katedishes.com/flavorful-grilled-veggie-and-halloumi-platter-with-easy-whipped-hummus-recipe/