Roasted Vegetable Hummus

Name: Roasted Vegetable Hummus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 red bell pepper; 1 red onion; 1 small eggplant; 2 plum tomatoes; 1 tbsp olive oil; 0.5 tsp salt; 2 cup garbanzo beans; 3 garlic cloves; 0.5 cup sesame tahini; 3 tsp cumin; 3 tbsp kalamata olives; 4 tbsp olive oil; 1.5 tsp salt; 0.25 tsp cayenne pepper

A Lebanese dip of aubergine, chickpeas and red bell pepper, seasoned with cumin and cayenne and roasted in the oven.

1 hr · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
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.
2
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.
40 min
3
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.
4
In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
5
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.
6
Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
7
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.