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 min
  • Total Time 60 min
  • Servings 20

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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