This Roasted Vegetable Hummus is a flavorful and nutritious dip that's perfect for snacking or entertaining. Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the creamy hummus. Serve it as a healthy appetizer or snack option for parties, or enjoy it as a spread on sandwiches and wraps. This recipe is vegan, gluten-free, and keto-friendly, making it suitable for a variety of dietary preferences.
Ingredients: 1 small eggplant, diced. 1 small zucchini, diced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 15 oz can chickpeas, drained and rinsed. 2 tbsp tahini. 2 tbsp lemon juice. 2 tbsp water. 1/2 tsp ground cumin. 1/4 tsp paprika. 1/4 tsp cayenne pepper optional. 2 tbsp chopped fresh parsley for garnish.
Instructions: Preheat the oven to 400F 200C. In a large mixing bowl, combine the diced eggplant, zucchini, bell peppers, red onion, minced garlic, olive oil, salt, and pepper. Toss until the vegetables are evenly coated with the oil and seasoning. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time. In a food processor, combine the roasted vegetables, chickpeas, tahini, lemon juice, water, ground cumin, paprika, and cayenne pepper if using. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Taste the hummus and adjust the seasoning if necessary. Transfer the hummus to a serving bowl and garnish with chopped fresh parsley. Serve the roasted vegetable hummus with keto-friendly crackers, sliced vegetables, or as a spread for sandwiches and wraps. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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