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roasted vegetable hummus


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  • Yield: Makes 10 servings 1x

Ingredients

Units Scale
  • 2 1/2 cups packed bite-size pieces vegetable of choice (i.e. broccoli, eggplant, bell pepper, or zucchini)
  • 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 1/3 cup unsweetened green tea, chilled*
  • 1/4 cup tahini
  • Juice of 1 small lemon (2 tablespoons)
  • 1 large garlic clove, chopped
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon powdered sumac or paprika


Instructions

  1. Preheat the oven to 425°F. Toss the vegetable pieces with 1 tablespoon of the oil to fully coat. Arrange in a single layer on a baking pan. Roast until tender and caramelized, about 20 minutes. Let cool for at least 20 minutes. (Or make in advance and chill.)
  2. Add the roasted vegetables, chickpeas, green tea, tahini, lemon juice, garlic, salt, and cumin to a food processor or powerful blender. Cover and puree well.
  3. Transfer to a serving bowl, drizzle with the remaining 1 1/2 teaspoons oil, sprinkle with the sumac or paprika, and serve.

Notes

*If necessary, adjust amount of green tea added to reach desired consistency.

Per serving: 100 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 8g total carbohydrate, 3g dietary fiber, 0g sugars, 4g protein

Nutrition

  • Serving Size: about 1/4 cup each