Ingredientes para Ragu Ratatouille Hummus Plate Ragu
- 6-8 (6 inch diameter) corn tortillas
- Olive Oil
- Sea Salt
- Cracked Black Pepper
- Rag Pasta Sauce
- 1 cup cooked spaghetti squash, cubed
- 1 medium eggplant, cubed
- 1 medium onion, chopped
- Green Pepper
- Yellow Pepper
- Garlic Clove
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme, chopped
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons lemon juice
- 2 ounces crumbled goat cheese
- 2 tablespoons toasted pine nuts
- Fresh Parsley
- Lemon Slice
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Como fazer Ragu Ratatouille Hummus Plate Ragu
- Heat 2 tablespoons of olive oil in a large skillet until it shimmers. Fry corn tortillas (6-8, 6 inch diameter) for 40 seconds per side, until golden brown. Remove and season with salt and pepper.
- Cut or tear the fried tortillas into bite-sized pieces and set aside.
- In a large skillet, heat 1 tablespoon olive oil. Add 1 medium onion (chopped), 1 red bell pepper (chopped), and 1 eggplant (cubed) and sauté until softened (about 5 minutes).
- Stir in 1 (28 ounce) jar of Ragú® pasta sauce, 1 cup cooked spaghetti squash (cubed), 2 cloves garlic (minced), 1 tablespoon fresh basil (chopped), 1 teaspoon fresh thyme (chopped).
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- While the ragu simmers, prepare the hummus. In a food processor, combine 1 (15 ounce) can of garbanzo beans (drained and rinsed), ¼ cup tahini, ¼ cup water, 2 tablespoons lemon juice, 1 clove garlic (minced), and ½ teaspoon salt.
- Process until smooth and creamy, adding more water if needed to reach desired consistency.
- Spread the hummus on a serving platter.
- Spoon the ragu ratatouille onto the center of the hummus.
- Top with 2 ounces crumbled goat cheese and 2 tablespoons toasted pine nuts.
- Garnish with fresh parsley and lemon wedges.
- Serve immediately with the fried corn tortilla pieces for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
6g
Fat
83g
Carbs
15g
