Hummus Filled Roasted Vegetables Recipes

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ROASTED VEGETABLES WITH ROASTED PEPPER HUMMUS



Roasted Vegetables with Roasted Pepper Hummus image

A healthier option for an appetizer that can be served warm or chilled.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 20

Number Of Ingredients 12

1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, liquid reserved
1/4 cup roasted red bell peppers (from 7-oz jar)
1 tablespoon white wine vinegar or lemon juice
1 tablespoon olive oil
1 medium clove garlic, peeled
7 to 8 green onions, tops trimmed
2 medium red bell peppers, cut into 1 1/2-inch pieces
1/2 lb fresh asparagus spears, trimmed
1/2 lb fresh sugar snap pea pods
1 package (8 oz) fresh whole mushrooms
1 tablespoon olive or vegetable oil
1/2 teaspoon seasoned salt

Steps:

  • Heat oven to 450°F.
  • In food processor, place chickpeas. Cover; process with quick on-and-off motions until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted peppers, vinegar, 1 tablespoon oil and the garlic; process until smooth. If desired, season with salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.
  • In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
  • Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip, or refrigerate vegetables at least 8 hours or overnight and serve with hummus.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 2 g, TransFat 0 g

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

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 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

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

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