Description
If you love homemade hummus as much as I do, and it’s time to clean out your crisper, this Roasted Vegetable Hummus is a fantastic solution!
Ingredients
- FOR THE VEGETABLES:
- 3-½ ounces, weight Red Bell Pepper, Julienned
- 5 ounces, weight Zucchini, Quartered
- 1 Tablespoon Extra Virgin Olive Oil
- 1 ounce, weight Kalamata Olives
- FOR THE HUMMUS:
- 2 cups Chickpeas, Drained (Reserve Some Liquid), Divided
- ½ cups Tahini
- ¼ cups Extra Virgin Olive Oil
- 1 clove Garlic, Peeled And Roughly Chopped
- ½ teaspoons Kosher Salt
- Cracked Black Pepper, To Taste
- 1 Large Lemon, Juiced
- ¼ cups Reserved Chickpea Liquid
- FOR SERVING:
- 1 Tablespoon Extra Virgin Olive Oil
- ½ teaspoons Paprika
- Chopped Fresh Parsley
- Warm Pitas
Preparation
For the vegetables:
Preheat oven to 425ºF. Toss sliced red bell peppers and zucchini in olive oil and evenly spread out on a baking sheet. Roast for 20 minutes, or until slightly charred. Remove from oven and allow to cool.
Once cooled, dice the bell peppers and zucchini. Dice olives. Set approximately 1/4 of each aside to use as garnish.
For the hummus:
Reserve 1/4 cup chickpeas for garnish. Put remaining chickpeas, tahini, oil, garlic, salt, pepper, lemon juice, and vegetables in a blender or food processor (a blender will give you a much smoother hummus). Begin to blend and add chickpea liquid as needed to create a smooth purée. Taste and adjust to your liking.
Transfer to a bowl and drizzle with olive oil. Garnish with paprika, parsley, reserved chickpeas and veggies. Serve with warm pitas or vegetables.
