Chunky Vegetable Hummus Spread Recipes

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HUMMUS SPREAD



Hummus Spread image

Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.

Provided by Steve_G

Categories     Spreads

Time 3h

Yield 1 batch, 8 serving(s)

Number Of Ingredients 8

8 ounces dried garbanzo beans (chickpeas)
3 garlic cloves, smashed
2 bay leaves
5 ounces roasted sesame seeds
1 tablespoon sesame oil
1/2 cup extra virgin olive oil
3 garlic cloves
salt and pepper

Steps:

  • For the beans: Rinse beans and pick over.
  • place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
  • About 2 hours.
  • Drain beans and rinse.
  • Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
  • Drain and cool.
  • For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
  • If it seems dry add some of the olive oil.
  • For the Hummus: Add garlic to the hummus and pulse until finely chopped.
  • Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
  • Add salt and pepper to taste and pulse until mixed.
  • Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

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

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

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

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

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