Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables – a perfect Middle Eastern condiment.
Roasted Vegetable Hummus
- Prep Time 20 min
- Total 60 min
- Servings 20
- Ingredients 10
Ingredients
- 1 bulb garlic
- 2/3 cup olive oil
- 1 medium eggplant (1 lb), cut lengthwise in half
- 1 medium red bell pepper, cut in half
- 2 cans (19 oz each) Progresso™ chickpeas (garbanzo beans), drained
- 1/4 cup sesame tahini paste
- 1/3 cup lemon juice
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
- Cut-up fresh vegetables for dipping, if desired
Instructions
-
Step1Heat 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.
-
Step2Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
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Step3In 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
121
Calories
10g
Total Fat
3g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 121
- Total Fat
- 10g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 200mg
- 0%
- Total Carbohydrate
- 7g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 2 Fat;Carbohydrate Choice
1/2
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