Family-Style Hummus and Vegetable Platter - alive magazine

Ingredients

• 1 lb (450 g) eggplant, sliced lengthwise into 1/4 in (0.6 cm) slabs
• 3 medium or 6 small bell peppers
• 1 Tbsp (15 mL) extra-virgin olive oil, plus more for bread and serving
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) fresh basil or mint, for serving
• 2 1/4 cups (560 mL) whole wheat flour or gluten-free all-purpose flour, more as needed
• 1 Tbsp (15 mL) psyllium husk powder or flaxseed powder
• 1 tsp (5 mL) baking powder
• 2 cups (500 mL) thick, canned coconut milk
• 1 garlic clove, peeled
• 1/3 cup (80 mL) tahini
• 1/4 cup (60 mL) lemon juice
• 2 to 4 Tbsp (30 to 60 mL) water, as needed
• 1 Tbsp (15 mL) sweet white miso
• 1 tsp (5 mL) ground cumin
• 2 cups (500 mL) cooked chickpeas, drained and rinsed if canned
• Chili flakes, for serving