Vegan Roasted Vegetable Hummus Recipes

ROASTED VEGETABLE HUMMUS

Roasted Vegetable Hummus image

Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

1 bulb garlic
2/3 cup olive oil
1 medium eggplant (1 lb), cut lengthwise in half
1 medium red bell pepper, cut in half
2 cans (19 oz each) Progresso™ chickpeas (garbanzo beans), drained
1/4 cup sesame tahini paste
1/3 cup lemon juice
1 teaspoon salt
1/4 teaspoon smoked paprika
Cut-up fresh vegetables for dipping, if desired

Steps:

Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.

Nutrition Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

5-MINUTE VEGAN HUMMUS RECIPE

5-Minute Vegan Hummus Recipe image

This vegan hummus recipe is so easy and delicious! It whips up in just 5 minutes and there are infinite ways that you can choose to mix it up! Some of my favorites are by adding olives, spices, sauces, roasted veggies and more. Feel free to play up this classic vegan hummus recipe as much as you want!

Provided by Victoria Yore

Categories Vegan Starters

Time 5m

Number Of Ingredients 10

Ingredients

1 15 ounce can of garbanzo beans drained and rinsed (or 1 1/2 cup cooked garbanzo beans)
3 tablespoons water
3 tablespoons olive oil
1/3 cup tahini
2 cloves of garlic, chopped
1 teaspoon cumin
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon paprika
Garnish: drizzle of olive oil, paprika, greek olives, toasted pine nuts, parsley, roasted eggplant, cherry tomatoes and more!

Steps:

In a food processor, combine all ingredients in a food processor. Blend until very smooth. This usually takes about 3-4 minutes depending on your food processor. You don't want any lumps and bumps!
Once smooth, choose if you want mix-ins such as extra garlic, roasted eggplant or tomatoes, toasted pine nuts, greek olives, paprika, chopped parsley and more! Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 11.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 245 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat

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

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