A delightful fusion of Mediterranean flavors combining ratatouille and hummus, served with crispy pita chips.
Cut the pita bread into triangles and brush them with olive oil.
Ensure the pita chips are evenly coated with oil for uniform crispiness.
Season the pita triangles with sea salt and black pepper.
You can add a pinch of paprika for extra flavor.
Bake the pita triangles in a preheated oven at 375°F (190°C) for 10 minutes or until golden and crispy.
Keep an eye on the chips to prevent over-browning.
Dice the zucchini, eggplant, onion, and bell pepper into small cubes.
Uniformly sized pieces ensure even cooking.
Sauté the vegetables in a skillet with olive oil until softened.
Cook over medium heat to avoid burning.
Add the garlic, basil, thyme, and tomato sauce to the skillet and simmer for 10 minutes.
Stir occasionally to prevent sticking.
Blend the chickpeas, tahini, water, lemon juice, sea salt, and garlic in a food processor until smooth.
Add a bit more water if the hummus is too thick.
Spread the hummus onto a serving plate.
Create a slight well in the center for the ratatouille.
Spoon the ratatouille into the center of the hummus.
Ensure the ratatouille is warm for a delightful contrast.
Top with toasted pine nuts, parsley, and lemon slices.
Toast the pine nuts for a richer flavor.
Serve with the crispy pita chips on the side.
Arrange the chips around the plate for an appealing presentation.
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