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Recipe Summary

prep:
30 mins
roast:
40 mins
cool:
30 mins
chill:
4 hrs
total:
5 hrs 40 mins
Servings:
16
Yield:
3-3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • To serve, stir hummus then transfer to a serving bowl. Garnish with pine nuts or almonds. Serve with Toasted Pita Wedges and vegetable dippers.

Nutrition Facts

161 calories; fat 7g; cholesterol 0mg; saturated fat 1g; carbohydrates 21g; mono fat 3g; poly fat 2g; trans fatty acid 0g; insoluble fiber 4g; sugars 2g; protein 6g; vitamin a 388.7IU; vitamin c 33.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 80.6mcg; vitamin b12 0mcg; sodium 432mg; potassium 299mg; calcium 50.5mg; iron 1.8mg.
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