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Roasted Vegetable Hummus

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 20

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

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

Directions

  • 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 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
121
% Daily Value
Total Fat
10g
0%
Saturated Fat
1g
0%
Sodium
200mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
2g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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