What do you get when you combine creamy hummus, chopped vegetable salad and herby and bright Daring Lemon & Herb kebabs? Your new favorite dish created by our friend and supremely talented chef Ludo Lefebvre. It’s colorful, crunchy and refreshing–the perfect dinner when you’re entertaining and an even more perfect dinner when you’re not (that means more for you).
If using bamboo skewers, please soak them ahead of time in water. Defrost the Daring Lemon & Herb pieces for skewering.
On each skewer, pierce a variety of peppers, onions, and Daring Lemon & Herb pieces. Brush with grapeseed oil.
On a hot grill, brush grapeseed oil and place the skewers to cook.
Drain the chickpeas and purée in a food processor or blender with 1 teaspoon salt until smooth, about 3 minutes. Add water 1 tablespoon at a time as needed. Add the tahini, lemon juice, yogurt or sour cream, and garlic and process to a smooth paste, occasionally scraping down the sides of the bowl with a spatula, 2 minutes more.
With the food processor running, gradually pour in the olive oil and process until fluffy, about 3 minutes. Taste and adjust the seasoning with more salt and lemon juice, if necessary. If the spread is too thick, mix in 1 tablespoon of water at a time to achieve the desired consistency.
Using a spoon, spread the hummus into a serving dish. Sprinkle the toasted pine nuts, chopped parsley, and paprika on top.
Combine the ingredients in a large bowl, season with salt, and serve immediately.
Tip: For a creamy salad, add 3 to 4 tablespoons of Tahini Sauce to the chopped vegetable salad, then mix together. The salad’s juices and the sesame paste should emulsify into a rich dressing. If the salad isn’t juicy enough, add one tablespoon of water or lemon juice, then combine.
Mix flour, vadouvan spice mixture, yeast, salt, baking powder, and sesame seeds in a bowl.
Mix the milk, yogurt, egg, 2 tablespoons of grapeseed oil, and honey in the bowl of a stand mixer fitted with a dough hook attachment.
Add the dry ingredients and mix on low speed for 5 minutes, or until a smooth and elastic dough is formed.
Place the dough into an oiled bowl with enough space to allow the dough to double in size, cover with plastic wrap, and set aside in a warm draft-free place to allow the dough to rise for about 2 hours, or until it is doubled in size. Gently press down the dough then cover it again with plastic wrap and allow it to rise until doubled in size, about 1 hour.
Heat a heavy cast-iron griddle over medium-low heat.
Gently press down the dough again and form the dough into eight 4-ounce balls.
Roll out each ball of dough into about a 7-inch disc using as little flour as possible to keep the dough from sticking to your work surface.
When the griddle is very hot, brush it with some of the oil and place one rolled disc onto the heated griddle and cook until golden brown on the first side, about 2 minutes, then flip the naan and cook until golden brown spots form on the bottom, about 2 minutes.
Serve the naan warm.
Working in 3 batches, pulse the onions in a food processor until they are coarsely chopped. Transfer the onions to a bowl after each batch is pulsed. Repeat with the shallots then the garlic.
Heat the oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then add the onions, shallots, and garlic and sauté until they are golden and browned in spots, 25 to 30 minutes.
Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a heavy large rimmed baking sheet with parchment paper.
Grind the fenugreek seeds in a clean coffee grinder or with a mortar and pestle. Stir the ground fenugreek into the onion mixture along with remaining ingredients.
Transfer the onion mixture to the prepared baking sheet and spread the mixture as thinly and evenly as possible over the baking sheet. Bake, stirring occasionally with a skewer to separate the onions, until well-browned and barely moist, about 1 hour. Cool completely.