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 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
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES
This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
- Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
- Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
- Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
- Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
- Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.
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