HUMMUS-FILLED ROASTED VEGETABLES
Looking for a killer app? Try roasted veggies with a Mediterranean touch of olives and feta.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat closed medium-size contact grill for 5 minutes or to 375°F. Cut zucchini and summer squash in half lengthwise; with spoon, scoop out seeds and discard. Cut around stem of bell pepper to remove stem and seeds; cut bell pepper into quarters.
- Brush both sides of zucchini, squash and bell pepper pieces with oil; place on both sides of grill--do not close grill. Cook 4 to 6 minutes, turning once, until vegetables are tender. Remove from grill; let stand 2 minutes. Cut vegetables into 1-inch pieces.
- Spoon 2 teaspoons hummus onto each vegetable piece. Sprinkle with cheese; top each with 1 olive piece. Serve warm or cold.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 1 g, TransFat 0 g
ROASTED VEGETABLE HUMMUS
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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 Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
ROASTED VEGETABLES WITH ROASTED PEPPER HUMMUS
A healthier option for an appetizer that can be served warm or chilled.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oven to 450°F.
- In food processor, place chickpeas. Cover; process with quick on-and-off motions until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted peppers, vinegar, 1 tablespoon oil and the garlic; process until smooth. If desired, season with salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.
- In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
- Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip, or refrigerate vegetables at least 8 hours or overnight and serve with hummus.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 2 g, TransFat 0 g
ROASTED VEGETABLE HUMMUS
If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.
Provided by Geema
Categories Spreads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
- Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
- Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
- In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
- Process until the beans and garlic are almost completely ground.
- Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
- Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
- Add more olive oil or some vegetable broth if you want to thin it out a bit.
- Taste for salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 268.8, Fat 17.1, SaturatedFat 2.4, Sodium 803.9, Carbohydrate 25.2, Fiber 7.3, Sugar 3.3, Protein 7
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- Place tomatoes, onions and jalapeños on the prepared pan. Drizzle with 1/4 cup oil and stir to coat; sprinkle with 1/2 teaspoon salt and pepper. Roast for 25 minutes. Stir in 4 garlic cloves and continue roasting until the tomatoes are very soft and the onions are golden and tender, 25 to 30 minutes more.
- Meanwhile, combine chickpeas, 1/4 cup chickpea liquid, lemon juice, tahini, the remaining 3 garlic cloves and 1/4 teaspoon salt in a food processor. Process, scraping down the sides as needed, until smooth and creamy, 2 to 3 minutes.
- Spread the hummus in a shallow bowl. Cut the tomatoes and jalapeños in half and place on top of the hummus, along with the onions, garlic and hard-boiled eggs. Sprinkle with za'atar and drizzle with the remaining 2 teaspoons oil.
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