Roasted Vegetable Hummus Food

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.

HUMMUS-FILLED ROASTED VEGETABLES

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.

ROASTED VEGETABLE HUMMUS

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.

HUMMUS & VEGGIE WRAP-UP

Steps:

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

ROASTED GARLIC HUMMUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
• Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
• Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
• Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
• Split pita rounds and cut into quarters. Place on a baking sheet.
• Place under the preheated broiler until crisp, 2 to 3 minutes.
• Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.