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Roasted Vegetable Hummus

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Roasted Vegetable Hummus
  • Prep 20 min
  • Total 60 min
  • Servings 20
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Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables – a perfect Middle Eastern condiment.
Updated Dec 29, 2014

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

Steps

  • 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

121 Calories, 10g Total Fat, 3g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
121
Total Fat
10g
0%
Saturated Fat
1g
0%
Sodium
200mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
2g
0%
Protein
3g
% 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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