Loaded up with fresh vegetables, layers of crispy fillo dough, hummus and a dollop of tzatziki sauce this savory Roasted Vegetable and Hummus Napoleon makes the perfect unofficial meal to serve to a crowd!
I love food holidays – it’s the perfect excuse to mix up your daily routine to sit down and enjoy something delicious just because the calendar says so. There’s pretty much a food holiday for every day of the year – some even repeat twice! Most are pretty normal, such as chocolate chip cookie day (it’s this Monday!), ice cream day, grilled cheese day and so on. Other days? Well I’m not so sure how I feel about lima bean respect day or even chocolate covered insects day. Those I think I will skip, what I won’t be skipping over is National Hummus Day on May 13th!
In most cases it’s always national hummus day in my house. At any given time you can open up my fridge and find a tub of hummus. Perfect for snacking, dipping and spreading – there’s a whole other world to enjoy this simple food of chickpeas, tahini, olive oil, lemon juice and garlic.
Sabra Hummus has been my go to for years, it’s the brand I learned to love this food with and with more flavors I can count on one hand you can find one to fit whatever you’re craving that day.
As easy (and delicious) it is just to pick up some pitas and vegetables to dip, I love to take my Sabra up a notch and make it a full blown unofficial meal – one that’s so satisfying, it almost feels like a meal itself.
While usually served as a dessert with thin layers of puff pastry and custard, this savory napoleon is a fun, savory take on a classical technique.
Truth be told, I couldn’t resist any opportunity to serve up some of the seasons best produce between layers of crispy fillo, roasted red pepper hummus and a dollop of tzatziki on top for a Mediterranean twist.
Easy enough to prepare ahead of time, this napoleon is just perfect to set out on a platter and let your friends do the rest. Go ahead and grill or roasted your bell peppers, asparagus and tomatoes ahead of time. The thinly sliced zucchini is left raw to add texture and more crunch to the mix.
There’s no wrong way to build it up and you can absolutely pick and choose your favorite vegetables to stack with. Not to mention that this is really just a secretly healthy appetizer. Perfect to serve to crowd, especially if you’ve got anyone that prefers a plant based or vegetarian diet.
Just make sure to include forks and knives at the table, this is one fun but messy meal!
2 bell peppers (red, orange or yellow), halved and seeds and stems removed
1 container campari tomatoes, halved
1 medium zucchini
Roasted Red Pepper Hummus
1 cup Greek Yogurt
1 English Cucumber, peeled, grated and drained of excess liquid
1/2 shallot, finely minced
1 large garlic clove, minced
1/2 teaspoon kosher salt
2 teaspoons fresh dill, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Heat your oven to 350 degrees F.
On a rimmed baking sheet, place one layer of fillo dough and brush with a small amount of olive oil. Repeat with the remaining 9 layers. Be sure to work fairly quickly as fillo dough will dry out. Keep a damp towel on top of the unused dough as you work with it.
With a sharp knife, trim the edges so that they are all even and then cut into 3x3 inch squares. Separately just slightly on the baking sheet and cook for 5- 7 minutes or until the fillo starts to brown on the edges.
Set aside and change your oven temperature to the broiler setting.
On a foil lined baking sheet, broil the bell peppers, cut side down for about 2-3 minutes or until the skin has charred. Transfer to a ziplock bag, seal and steam for 2-3 minutes.
Let cool slightly and then remove the charred skin from the bell peppers. Slice into 1/2 inch thick strips.
Change your oven temperature to 400 degrees F, line a baking sheet with foil and add the asparagus and roasted tomatoes.
Drizzle with 1 tablespoon olive oil, season with salt and pepper and roast for about 10 minutes.
Thinly slice the zucchini on a mandolin slicer and set aside.
To make the tzatziki: Peel and grate the cucumber and squeeze all the excess liquid through a fine mesh strainer. Place the cucumber in a medium bowl and mix in the yogurt, shallot, garlic, salt, dill, lemon juice, and olive oil.
To assemble: Place on of the fillo dough squares on a plate, carefully spread 1 tablespoon of hummus on top and layer with vegetables. Finish with another layer of fillo and a dollop of tzatziki sauce.
Each component can be prepared ahead of time and served on a platter when ready.
Optional tips: Before roasted the tomatoes, salt the cut side for about 5-10 minutes to eliminate excess liquid.
Do the same with the zucchini and pat dry to remove moisture and extra salt.
If you prefer a thicker tzatziki sauce, after everything is mixed together place in a fine mesh sieve over a bowl and let drain for about 15 - 30 minutes.