Hummus Filled Roasted Vegetables Recipes

ROASTED VEGETABLE HUMMUS

Roasted Vegetable Hummus image

If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.

Provided by Geema

Categories Spreads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 red bell pepper, seeded and cut into 1 inch pieces
1 red onion, peeled and cut into 1 inch pieces
1 small eggplant, cut into 1 inch cubes
2 plum tomatoes, seeded and quartered
1 tablespoon olive oil
1/2 teaspoon salt
2 cups garbanzo beans, cooked, and drained if you are using canned
3 garlic cloves, peeled and chopped
1/2 cup sesame tahini
3 teaspoons cumin
3 tablespoons kalamata olives, pitted
4 -5 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees F.
Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
Process until the beans and garlic are almost completely ground.
Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
Add more olive oil or some vegetable broth if you want to thin it out a bit.
Taste for salt and pepper.
Serve at room temperature.

Nutrition Facts : Calories 268.8, Fat 17.1, SaturatedFat 2.4, Sodium 803.9, Carbohydrate 25.2, Fiber 7.3, Sugar 3.3, Protein 7

ROASTED GARLIC HUMMUS

Roasted Garlic Hummus image

A super easy, healthy snack for garlic lovers!

Provided by olivia

Categories Hummus

Time 1h10m

Yield 12

Number Of Ingredients 6

Ingredients

3 whole heads garlic
5 tablespoons olive oil, divided
1 (15 ounce) can chickpeas
2 small lemons, juiced
1 teaspoon ground paprika
3 (6 inch) whole wheat pita breads

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
Split pita rounds and cut into quarters. Place on a baking sheet.
Place under the preheated broiler until crisp, 2 to 3 minutes.
Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.3 g, Fat 6.4 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 157.9 mg, Sugar 0.3 g

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