Best Vegetable Hummus Dip Recipes

Vegetable Hummus Dip image

Provided by Tasses

Categories < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (7 ounce) container hummus
3/4 cup peeled and chopped cucumber
1/4 cup fine chopped red onion
1 tomatoes
1/4 cup shredded mozzarella cheese
3 cups crackers (Wheat Thins work well)

Steps:

Nutrition Facts : Calories 212.2, Fat 11.2, SaturatedFat 2.5, Cholesterol 3.7, Sodium 390, Carbohydrate 23, Fiber 3.1, Sugar 3, Protein 5.9

Roasted Vegetable Hummus image

Provided by Geema

Categories Spreads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 red bell pepper, seeded and cut into 1 inch pieces
1 red onion, peeled and cut into 1 inch pieces
1 small eggplant, cut into 1 inch cubes
2 plum tomatoes, seeded and quartered
1 tablespoon olive oil
1/2 teaspoon salt
2 cups garbanzo beans, cooked, and drained if you are using canned
3 garlic cloves, peeled and chopped
1/2 cup sesame tahini
3 teaspoons cumin
3 tablespoons kalamata olives, pitted
4 -5 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

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

Roasted Vegetable Hummus image

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h

Yield 20

Number Of Ingredients 10

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