Ragu Ratatouille Hummus Plate #Ragu

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   1. In a large skillet heat oil until it snaps with a drop of water and fry corn tortillas. Flip the corn tortillas once after about 40 seconds and fry the other side. Remove tortillas on to a paper towel and season with salt and pepper. Cut or tear fried tortillas and set aside.

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   2. In another large skillet bring pasta sauce, spaghetti squash, eggplant, onion, peppers, garlic, basil and thyme to a boil. Reduce heat and simmer about 10 minutes. Set aside.

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   3. In a food processor finely mince; garbanzo beans, tahini, water, lemon juice, salt and garlic.

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   4. Remove the hummus and place on a serving plate.

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   5. Spoon and place the Ragu ratatouille in the middle of the hummus.

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   6. Top with crumbled goat cheese and pine nuts.

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   7. Garnish the plate with fresh parsley and lemon slices.

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   8. Serve with the fried corn tortilla pieces for dipping and squeeze lemon slices for some zest.

* Per serving · 4 servings · Values may vary.