Roasted Vegetable Hummus

Roasted Vegetable Hummus

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

20

servings

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.
Makes 20 servings (1/4 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 121
    • Total Fat 10g
      • (Saturated Fat 1g,),
    • Sodium 200mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.