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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 149.5 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Roasted Vegetable Trio Hummus (vegan) calories by ingredient
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Roasted Vegetable Trio Hummus (vegan)

Submitted by: RHEYNKLW

Introduction

When faced with having to choose between roasted red pepper, tomato, or garlic hummus, I always have a near-impossible time. Who says we can't have all three, together in one glorious dip?

And whose bright idea was it to make one serving of hummus just two measly tablespoons? Probably the same jerk who segregates the roasted veggies.

The beauty of this hummus -- well, aside from the deliciousness, of course -- is that doing away with Problem A also solves Problem B: the vegetables add volume but not many calories, and silk-ify the texture so you don't need any extra oil, which is usually the culprit behind the skimpy hummus portion sizes.
When faced with having to choose between roasted red pepper, tomato, or garlic hummus, I always have a near-impossible time. Who says we can't have all three, together in one glorious dip?

And whose bright idea was it to make one serving of hummus just two measly tablespoons? Probably the same jerk who segregates the roasted veggies.

The beauty of this hummus -- well, aside from the deliciousness, of course -- is that doing away with Problem A also solves Problem B: the vegetables add volume but not many calories, and silk-ify the texture so you don't need any extra oil, which is usually the culprit behind the skimpy hummus portion sizes.

Number of Servings: 10

Ingredients

    Vegetables:
    1 large red bell pepper
    1 large tomato
    1 bulb garlic

    Other ingredients:
    2 c garbanzo beans (chickpeas)
    2 T tahini
    juice of 1/2 lemon
    water to thin, around 1/2 c
    salt to taste

Directions

Preheat oven to 400░F.

Spray baking- or sheet pan with non-stick cooking spray. Or brush with oil. Or line with parchment paper. Whatever. You just don't want the stuff to stick, because it's kind of a pain.

Rough-chop the pepper and tomato, discarding seeds from both and juicy bits from tomato. Spread on pan.

Remove loose, papery skin from outside of garlic bulb and cut off top so that insides of all the individual cloves are exposed. Put just a dab of olive or other oil on your finger and rub on. (It will help it caramelize.) If you hate wasting all those garlic pieces in the top part you cut off, pry them out with a knife and refrigerate in an air-tight container to use later.

Put the garlic, cut side up, on the pan with the pepper and tomato pieces and roast 30-40 minutes, or until the edges of the peppers start to blacken.

Remove to a plate and cool to the touch. To get the garlic cloves out of the bulb, insert a knife inside the flat edge of each individual "pod" and give it a little pop. It should squeeze right out. BUT WAIT! Don't do this now -- do it directly into your appliance of choice in the next step so you don't get all garlic-sticky.

Combine beans, tahini, lemon juice, and vegetables in a food processor or blender, and run until basically smooth. (You should still be able to see small flecks of the pepper skin.) Add water to thin to whatever consistency you prefer, and salt to taste, then briefly blend again.

Serve with cut veggies, pita, crackers; on a sandwich, bagel, salad; or just eat it with a spoon. I won't tell.


Serving Size:áMakes about 2 1/2 cups (i.e. 10 servings of 1/4 c)


Notes:
+I cook my beans from dry, but feel free to use canned instead. One can is a hair less than 2 full cups, and that is completely adequate for this recipe.

+ Orange or yellow peppers would work in lieu of red, though you wouldn't get the same gorgeous color. I'd advise against using a green one.

+ I think tahini makes hummus, but if you can't stand it or are allergic to sesame (poor thing), you can leave it out without RUINING(!) the dish. :)

+ And if you're worried about fat from the tahini, consider the fact that less than 25% of the calories in this recipe are from fat. Skipping it will save you less than 20 calories per 1/4 cup serving. I firmly believe that the creaminess and extra flavor component it adds are WELL worth those 20 tiny calories. Just do some squats and jumping jacks while the veggies are roasting, if you're gonna be a stickler!






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