Roasted Vegetable Hummus

 

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® chick peas (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

• 1 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.
• 2 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.
• 3 In food processor with metal blade, place chick peas. 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.