RAGU RATATOUILLE HUMMUS PLATE #RAGU
Fried corn tortillas are ready for the dipping in this hummus plate filled with the flavors and textures of ratatouille and topped with crumbled goat cheese, pine nuts and a splash of lemon juice. Ragú® Recipe Contest Entry
Provided by Beaglelove
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- 1. In a large skillet heat oil until it snaps with a drop of water and fry corn tortillas. Flip the corn tortillas once after about 40 seconds and fry the other side. Remove tortillas on to a paper towel and season with salt and pepper. Cut or tear fried tortillas and set aside.
- 2. In another large skillet bring pasta sauce, spaghetti squash, eggplant, onion, peppers, garlic, basil and thyme to a boil. Reduce heat and simmer about 10 minutes. Set aside.
- 3. In a food processor finely mince; garbanzo beans, tahini, water, lemon juice, salt and garlic.
- 4. Remove the hummus and place on a serving plate.
- 5. Spoon and place the Ragu ratatouille in the middle of the hummus.
- 6. Top with crumbled goat cheese and pine nuts.
- 7. Garnish the plate with fresh parsley and lemon slices.
- 8. Serve with the fried corn tortilla pieces for dipping and squeeze lemon slices for some zest.
Nutrition Facts : Calories 1296.7, Fat 121.9, SaturatedFat 16.7, Sodium 629.2, Carbohydrate 47.9, Fiber 9, Sugar 1.7, Protein 10.8
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