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Roasted Vegetable Hummus Dip

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Roasted Vegetable Hummus Dip

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  • Makes: 16 servings
  • Yield: 3-3/4 cup
  • Prep 30 mins
  • Roast 40 mins to 45 mins
  • Cool 30 mins
  • Chill 4 hrs to 24 hrs

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Ingredients

  • 1 small eggplant, peeled and cut into 1-inch pieces (about 4 cups)
  • 1 medium zucchini, sliced 1/2-inch thick (about 1-1/4 cups)
  • 1 medium red and/or yellow sweet pepper, seeded and cut into 1-inch pieces (about 1 cup)
  • 1 medium red onion, cut into thin wedges (about 1 cup)
  • 3 cloves garlic, halved
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt or coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh rosemary
  • several dashes bottled hot pepper sauce
  • 3 7 - ounce container purchased hummus (about 2-1/2 cups)
  • Pine nuts or slivered almonds, toasted
  • Toasted Pita Wedges, pita chips or water crackers
  • Assorted vegetable dippers, such as broccoli florets, cauliflower florets and zucchini sticks

Directions

  1. Line a large, shallow roasting pan with foil. Place eggplant, zucchini slices, sweet pepper, onion wedges and garlic in the prepared pan. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Spread vegetables in an even layer. Cover with foil.
  2. Roast in a 425 degree F oven for 20 minutes. Uncover and stir vegetables. Roast, uncovered, for 20 to 25 minutes more or until vegetables are tender and lightly browned. Remove pan from oven. Cool slightly in pan on a wire rack.
  3. Transfer vegetable mixture to a food processor. Add lemon juice, rosemary and hot pepper sauce. Cover and process with on/off pulses until vegetables are slightly chunky, scraping sides as necessary.
  4. In a large bowl, combine vegetables and hummus. Cover and chill in the refrigerator for 4 to 24 hours. Season to taste, adding more lemon juice, salt and black pepper, if needed.
  5. To serve, stir hummus then transfer to a serving bowl. Garnish with pine nuts or almonds. Serve with Toasted Pita Wedges and vegetable dippers.

Toasted Pita Wedges

Ingredients

  • 5 pita bread rounds

Directions

  1. Split pita bread rounds in half horizontally; cut each half into 6 wedges. Place wedges, cut sides up, in a single layer on 2 ungreased baking sheets. Bake in a 375 degree F oven for 12 to 14 minutes or until light brown. Store in an airtight container for up to 5 days.

Nutrition Facts

(Roasted Vegetable Hummus Dip)

Servings Per Recipe 16, Folate (µg) 81, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 7, Niacin (mg) 2, Monosaturated fat (g) 3, Riboflavin (mg) 0, sat. fat (g) 1, fiber (g) 4, Polyunsaturated fat (g) 2, iron (mg) 2, cal. (kcal) 161, calcium (mg) 50, sugar (g) 2, carb. (g) 21, pro. (g) 6, Potassium (mg) 299, vit. A (IU) 389, vit. C (mg) 34, Thiamin (mg) 0, sodium (mg) 432

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