Best 3 Vegan Roasted Vegetable Hummus Recipes
The vegan roasted vegetable hummus is a creamy and flavorful dip that can be enjoyed as a snack or appetizer. It is packed with healthy ingredients and provides a delicious way to get your daily dose of vegetables. With the right combination of spices and herbs, you can create a hummus that is both flavorful and versatile. Whether you are looking for a healthy snack or a vegan-friendly appetizer, this roasted vegetable hummus is sure to satisfy your taste buds and leave you feeling satisfied.
Let's cook with our recipes!
ROASTED VEGETABLE HUMMUS
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
- Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
- In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.
Nutrition Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
5-MINUTE VEGAN HUMMUS RECIPE
This vegan hummus recipe is so easy and delicious! It whips up in just 5 minutes and there are infinite ways that you can choose to mix it up! Some of my favorites are by adding olives, spices, sauces, roasted veggies and more. Feel free to play up this classic vegan hummus recipe as much as you want!
Provided by Victoria Yore
Categories Vegan Starters
Time 5m
Number Of Ingredients 10
Steps:
- In a food processor, combine all ingredients in a food processor. Blend until very smooth. This usually takes about 3-4 minutes depending on your food processor. You don't want any lumps and bumps!
- Once smooth, choose if you want mix-ins such as extra garlic, roasted eggplant or tomatoes, toasted pine nuts, greek olives, paprika, chopped parsley and more! Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 11.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 245 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat
ROASTED VEGETABLE HUMMUS
If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.
Provided by Geema
Categories Spreads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
- Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
- Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
- In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
- Process until the beans and garlic are almost completely ground.
- Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
- Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
- Add more olive oil or some vegetable broth if you want to thin it out a bit.
- Taste for salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 268.8, Fat 17.1, SaturatedFat 2.4, Sodium 803.9, Carbohydrate 25.2, Fiber 7.3, Sugar 3.3, Protein 7
Tips:
- For the best roasted vegetables, choose firm, seasonal vegetables.
- To get a crispy texture, roast the vegetables at a high temperature.
- To prevent the vegetables from sticking to the pan, toss them with a little olive oil before roasting.
- If you're short on time, you can roast the vegetables in advance and store them in the refrigerator for up to 3 days.
- For a creamy hummus, use canned chickpeas that have been soaked overnight.
- To make the hummus extra smooth, peel the chickpeas before blending them.
- If you don't have tahini, you can use another nut or seed butter, such as almond butter or sunflower seed butter.
- To add a little extra flavor to the hummus, you can add a pinch of cumin, paprika, or cayenne pepper.
- Serve the hummus with pita bread, crackers, or vegetables.
Conclusion:
Roasted vegetable hummus is a delicious and healthy snack or appetizer. It's easy to make and can be customized to your liking. With its vibrant colors and flavors, roasted vegetable hummus is sure to be a hit at your next party or gathering.
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