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Roasted Vegetable Hummus Dip

Ingredients

Directions

  • 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 (Roasted Vegetable Hummus Dip)

161 calories; 7 g total fat; 0 mg cholesterol; 432 mg sodium. 21 g carbohydrates; 6 g protein;

Toasted Pita Wedges

Ingredients

Directions

  • 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.

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