Roasted Vegetables With Roasted Pepper Hummus Recipes

ROASTED VEGETABLES WITH ROASTED PEPPER HUMMUS

Steps:

• Heat oven to 450°F.
• In food processor, place chickpeas. Cover; process with quick on-and-off motions until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted peppers, vinegar, 1 tablespoon oil and the garlic; process until smooth. If desired, season with salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.
• In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
• Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip, or refrigerate vegetables at least 8 hours or overnight and serve with hummus.

VEGAN ROASTED VEGETABLE HUMMUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread carrot pieces on a baking sheet.
• Bake in the preheated oven for 20 minutes. Add tomato and red bell pepper. Roast to your desired brownness, about 10 minutes more.
• Heat a saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes.
• Combine the onion, roasted carrot, tomato, red bell pepper, chickpeas with reserved liquid, lemon juice, salt, garlic, paprika, black pepper, cumin, coriander, and parsley in a food processor. Blend until smooth. Spoon hummus into a bowl.

ROASTED VEGETABLES WITH SMASHED GARLIC

Steps:

• Preheat oven to 400°F.
• Mix vinaigrette ingredients and refrigerate.
• Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
• Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
• Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
• Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.

ROASTED VEGETABLE HUMMUS

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.

ROAST VEGETABLE HUMMUS WITH ZHOUG

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up.
• Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through.
• Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée.
• To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender.
• Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads.