Ingredients
2 yellow squash, sliced on a bias
1 bunch asparagus, bottoms cut off
1 red bell pepper, cut into 3 or 4 strips
1 can (15 oz) chickpeas, drained & rinsed
¼ cup unsweetened plant-based milk (I like Good Karma), warmed
Directions
1Make the Green Goddess Hummus. Blend all the ingredients except plant-based milk in a blender or food processor at high speed. Slowly pour in warm milk to blend hummus. Stop, scrape down the sides, and then continue blending. Place in a bowl and set aside.
2Heat the grill or grill pan up. Slice all vegetables. Sprinkle salt over the eggplant. Let sit for 5 minutes. Rinse. Rub avocado oil over the vegetables. Sprinkle more salt. Grill vegetables on one side only and place them on a platter.
3Serve vegetables with the Green Goddess Hummus. Enjoy!
4Store in an airtight container in the fridge for up to 5 days.
