Veggie Hummus Trio Recipe By Tasty

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CLASSIC HUMMUS RECIPE BY TASTY



Classic Hummus Recipe by Tasty image

Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley

Provided by Jordan Kenna

Categories     Snacks

Yield 2 cups

Number Of Ingredients 11

14 oz chickpeas, 1 can
2 cloves garlic
¼ cup tahini sauce
2 tablespoons lemon juice
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons water
fresh parsley, chopped, to serve

Steps:

  • Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
  • While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
  • Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams

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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