Roasted Vegetable Hummus

Roasted Vegetable Hummus is a flavorful and creamy dip made from blended roasted vegetables, chickpeas, and tahini, perfect for snacking or spreading. This dairy-free delight is packed with nutrients and offers a smoky depth of flavor that elevates traditional hummus to a new level.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained and rinsed)
• Roasted Red Bell Pepper - 1 (medium, peeled and chopped)
• Roasted Zucchini - 1/2 (medium, chopped)
• Roasted Garlic - 2 cloves (peeled)
• Tahini - 2 tablespoons
• Olive Oil - 1 tablespoon
• Lemon Juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Water - 2-3 tablespoons (adjust for desired consistency)

Steps

1. Preheat your oven to 200°C (400°F).
2. Chop the red bell pepper and zucchini into bite-sized pieces and spread them on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. In the last 10 minutes of roasting, add unpeeled garlic cloves to the baking sheet to roast alongside the vegetables.
6. Once the vegetables and garlic are done, remove from the oven and allow them to cool slightly.
7. In a food processor, combine the roasted vegetables, chickpeas, tahini, lemon juice, cumin, and a pinch of salt and pepper.
8. Add water, one tablespoon at a time, and blend until smooth and creamy, adjusting the consistency to your liking.
9. Taste and adjust seasoning if needed, then transfer to a serving bowl.
10. Serve with pita chips, fresh veggies, or as a spread on sandwiches.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in fiber which aids in digestion.
• Packed with vitamins and minerals from the roasted vegetables.

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