Hummus Filled Roasted Vegetables Food

ROASTED VEGETABLES WITH ROASTED PEPPER HUMMUS

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.

ROASTED VEGETABLE HUMMUS

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.

ROASTED HUMMUS

Steps:

• Preheat oven to 400°F.
• In a bowl toss the chickpeas, garlic, oil and spices.
• Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
• Once roasted, set beans aside to cool.
• In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
• Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
• When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
• Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.