Roasted Vegetable Hummus
We’re heading for the peak of holiday celebrations and while traditions are always in order, it’s also a great time to stretch your cooking muscles. When you’re looking for creative culinary inspiration, look no further than some of your already favorite recipes.
For example, let’s take two popular dishes—creamy hummus and oven-roasted vegetables. So, with Fall in general and Thanksgiving in particular, we’ve taken the most delicious mezze/dip to come out of the Middle East and combined it with a fall harvest horn-of-plenty array of veggies roasted to caramelized perfection.
Surrounded by fresh, colorful vegetable dippers (baby cucumbers, watermelon radishes, veggie sweet peppers) and assorted crackers and pita chips, this smoky and savory Roasted Vegetable Hummus platter will take pride of place on your daily dining or holiday table. Happy Thanksgiving, everyone!
Roasted Vegetable Hummus
Ingredients
2 fresh peeled shallots, quartered
2 organic baby Japanese yams, peeled & cubed
1 ½ cups graffiti eggplant, peeled & cubed
Extra virgin olive oil for drizzling
Salt & pepper
¾ cup fire-roasted sweet red bell peppers, drained & chopped
2 packages peeled & steamed chickpeas, drained & rinsed
½ cup tahini
½ teaspoon lemon zest
2 tablespoons lemon juice
2 cloves garlic, chopped
1 teaspoon smoked paprika
2 ½ tablespoons extra virgin olive oil
Salt & pepper to taste
1/3 cup pine nuts, toasted & chopped
1/3 cup fresh parsley, minced
Extra virgin olive oil for drizzling
½ package Veggie Sweet Mini Peppers
1 large watermelon radish, sliced
3 baby cucumbers, sliced on the bias
Assorted crackers and/or pita chips
Directions:
On a baking sheet lined with parchment paper, place the shallots, yams, and eggplant, drizzle with olive oil, sprinkle with salt & pepper, and roast for about 30 minutes at 375 F until caramelized. Set aside.
Using a blender or food processor, add in the chickpeas, tahini, lemon zest, lemon juice, garlic, smoked paprika and olive oil. Process until smooth. Place the roasted veggies, along with the fire-roasted sweet red bell peppers, in the hummus and pulse to combine until you reach the consistency you like. Season to taste with salt & pepper. Garnish with chopped pine nuts, minced garlic, and then drizzle with a little olive oil.
Place the Roasted Vegetable Hummus in a serving bowl in the center of a platter. Surround the bowl with the Veggie Sweet Mini Peppers, watermelon radishes, baby cucumbers, crackers and/or pita chips.
