Roasted Cauliflower Zucchini Dip Hummus Esque Recipes

ARTICHOKE CHICKPEA HUMMUS

Artichoke Chickpea Hummus image

Make and share this Artichoke Chickpea Hummus recipe from Food.com.

Provided by Veggie Girl.

Categories < 15 Mins

Time 10m

Yield 1/4 cup, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can artichokes, drained and rinsed
1 (19 ounce) can chickpeas, drained and rinsed
1/4 cup Greek yogurt
1/4 cup water or 1/4 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 pinch cayenne

Steps:

Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.

Nutrition Facts : Calories 105.7, Fat 0.9, SaturatedFat 0.1, Sodium 397.2, Carbohydrate 20.9, Fiber 5.8, Sugar 0.6, Protein 5.1

ROASTED CAULIFLOWER & ZUCCHINI DIP (HUMMUS-ESQUE)

Roasted Cauliflower & Zucchini Dip (Hummus-Esque) image

I wanted something super low fat/cal and was craving hummus, so I came up with this dip. I like it quite a bit. Tell me what you think ;)

Provided by under12parsecs

Categories Cauliflower

Time 45m

Yield 2 cups

Number Of Ingredients 15

Ingredients

1 head cauliflower, chopped
2 small zucchini, sliced 1/2 in thick
4 garlic cloves
2 tablespoons red onions, minced
1 tablespoon parsley, minced
1 lemon, juice and zest
1/2 teaspoon five-spice powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ginger
1 dash cayenne
2 tablespoons fat free Greek yogurt
2 teaspoons sesame oil
water
salt and pepper

Steps:

Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.

Nutrition Facts : Calories 165.3, Fat 5.9, SaturatedFat 1, Cholesterol 0.3, Sodium 112.8, Carbohydrate 25.4, Fiber 8.3, Sugar 11, Protein 8.9

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