Mark Moriarty's homemade hummus with grilled vegetables, olives and crostini. Photograph: Harry Weir Sat May 23 2026 - 04:55Serves: 2Course: Lunch, DinnerCooking Time: 5 minsPrep Time: 30 minsIngredientsMixed vegetables (1 courgette, 1 aubergine, 1 red pepper)2tbs vegetable oil100ml white wine vinegar100g caster sugar250ml water2tbs olive oilFor the hummus:1 tin cooked chickpeas2 cloves garlic, grated1tbs light tahini pasteJuice and zest of half a lemon1-2tbs olive oilSea salt and black pepper150g leftover sourdough baguetteSea salt1tbs olive oilOlive oil/chilli oil to garnishGreen olives, to garnish½tsp paprika, to garnishMint leaves, to garnishStart by grilling your vegetables. Place a griddle pan/frying pan on a high heat. Slice the courgette and aubergine into strips roughly 5mm thick. Remove the inner core from the red pepper, then cut into large bite-size pieces. Brush the mixed veg lightly with vegetable oil, then place on the hot griddle pan and cook for one to two minutes each side on a high heat (can do in batches), enough to char the veg on both sides, then remove them from the pan and set aside.Place the white wine vinegar, caster sugar, water and olive oil in a small saucepan and heat until the sugar has dissolved, then remove from the heat.Place the charred veg in a large jar and pour the pickling juice on top until covered. Allow to cool, then store in the fridge.To make the hummus, strain the chickpeas and add them to a food processor along with the garlic, tahini, lemon juice, lemon zest and olive oil. Season with salt and pepper and blend to a smooth paste. Adjust the seasoning with some more lemon juice and salt.Preheat the oven to 180 degrees. Thinly slice the bread and place on a baking tray. Season with salt and drizzle with olive oil, then place in the oven. Cook for 10 minutes until golden brown, then remove and allow to cool.To serve, spoon the hummus into a serving bowl. Add some of the pickled veg around the side and some sliced green olives. Finish with some more olive oil/chilli oil, some paprika, mint leaves and serve with the crostini. Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.