Best Chunky Vegetable Hummus Spread Recipes

ROASTED VEGETABLE HUMMUS

Roasted Vegetable Hummus image

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

Ingredients

1 bulb garlic
2/3 cup olive oil
1 medium eggplant (1 lb), cut lengthwise in half
1 medium red bell pepper, cut in half
2 cans (19 oz each) Progresso™ chickpeas (garbanzo beans), drained
1/4 cup sesame tahini paste
1/3 cup lemon juice
1 teaspoon salt
1/4 teaspoon smoked paprika
Cut-up fresh vegetables for dipping, if desired

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

HUMMUS OLIVE SPREAD

Hummus Olive Spread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Transform regular hummus into an elegant Mediterranean spread In just 10 minutes. Serve with pita bread for a great snack!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 10

Number Of Ingredients 4

Ingredients

1 container (7 ounces) plain hummus
1/2 cup pitted Kalamata and/or Spanish olives, chopped or 1 can (4 1/4 ounces) chopped ripe olives, drained
1 tablespoon Greek vinaigrette or zesty fat-free Italian dressing
7 pita breads (6 inches in diameter), each cut into 6 wedges

Steps:

Spread hummus on 8- to 10-inch serving plate.
Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g