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Roasted Vegetable Hummus
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Prep Time:
20 minutes
Total Time:
1 hour
Try flavorful homemade hummus with roasted veggies using Progresso® chickpeas as a tasty dip for fresh veggies – an irresistible Middle Eastern delight.
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
Instructions:
  • Preheat the oven to 450°F. Line a 15x10x1-inch pan with foil. Cut off the top one-fourth of the garlic bulb and drizzle with 1 teaspoon of oil. Wrap the bulb in foil. Arrange the eggplant and bell pepper on the pan. Drizzle 2 tablespoons of oil over the vegetables and toss to coat. Add the wrapped garlic to the pan.
  • Roast the vegetables uncovered for 30 minutes or until tender. Allow them to cool for 10 minutes before peeling the eggplant and red pepper. Cut the peeled vegetables into small pieces.
  • Using a food processor with the metal blade, blend chickpeas until smooth. Add squeezed garlic pulp, roasted vegetables, tahini paste, lemon juice, salt, and paprika in the processor. Blend until smooth. Gradually pour remaining oil through the feed tube while the processor is running, until the mixture is smooth. Spoon the mixture into a serving bowl. Serve with vegetables right away or chill until serving.

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