Roasted Vegetable Hummus Recipe

Name: Roasted Vegetable Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, seeded and cut into 1 inch pieces; 1 red onion, peeled and cut into 1 inch pieces; 1 small eggplant, cut into 1 inch cubes; 2 plum tomatoes, seeded and quartered; 1 tablespoon olive oil; 1/2 teaspoon salt; 2 cups garbanzo beans, cooked, and drained if you are using canned; 3 garlic cloves, peeled and chopped; 1/2 cup sesame tahini; 3 teaspoons cumin; 3 tablespoons kalamata olives, pitted; 4 -5 tablespoons olive oil; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper

Servings: persons

1 red bell pepper, seeded and cut into 1 inch pieces
1 red onion, peeled and cut into 1 inch pieces
1 small eggplant, cut into 1 inch cubes
2 plum tomatoes, seeded and quartered
1 tablespoon olive oil
1/2 teaspoon salt
2 cups garbanzo beans, cooked, and drained if you are using canned
3 garlic cloves, peeled and chopped
1/2 cup sesame tahini
3 teaspoons cumin
3 tablespoons kalamata olives, pitted
4 -5 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

1
Preheat oven to 400 degrees F.
2
Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
3
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.
4
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.
5
In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
6
Process until the beans and garlic are almost completely ground.
7
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.
8
Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
9
Add more olive oil or some vegetable broth if you want to thin it out a bit.
10
Taste for salt and pepper.
11
Serve at room temperature.

1398

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, seeded and cut into 1 inch pieces, 1 red onion, peeled and cut into 1 inch pieces, 1 small eggplant, cut into 1 inch cubes, 2 plum tomatoes, seeded and quartered, and more.

Yes, Roasted Vegetable Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Hummus

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