Vegetable Hummus Dip Recipes

VEGETABLE HUMMUS DIP

Steps:

• Spread hummus in pie dish.
• Layer vegetables on top of hummus.
• Sprinkle cheese on top.
• Chill for one hour.
• Serve with crackers.

22 BEST VEGETABLES TO DIP IN HUMMUS

Steps:

• Pick any vegetable (or more) from this list to eat with your hummus meal.
• Prepare the rest of your meal.
• Enjoy your snack in no time!

HUMMUS VEGETABLE DIP

Steps:

• Makes about 1-1/4 cups dip In blender container or food processor, place chick-peas, 5 tablespoons lemon juice, water, tahini, 2 tablespoons olive oil, garlic and cumin; process until mixture is thick and creamy. Season to taste with salt, black pepper and hot pepper sauce, if desired. Adjust consistency with additional lemon juice or water, if desired.
• Transfer to serving bowl. Cover; refrigerate at least 1 hour before serving. Serve with vegetables and pita bread; garnish dip with olives and drizzle of additional olive oil, if desired.

ROASTED VEGETABLE HUMMUS

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.

GREEK HUMMUS DIP WITH VEGGIE DIPPERS

Steps:

• In medium bowl, mix hummus, yogurt, feta cheese, lemon peel and lemon juice.
• Spread on shallow serving plate or pie plate. Top with tomato, green onions and olives. Place cucumber slices and red pepper squares alternately around hummus.
• Serve with pita chips.

LAYERED HUMMUS DIP

Steps:

• Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.

CHUNKY VEGETABLE HUMMUS SPREAD

Steps:

• Spread hummus onto plate.
• Top with layers of all remaining ingredients except bread.
• Serve with bread.

ROASTED VEGETABLE HUMMUS

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.