Roasted Vegetable Hummus Recipe - BettyCrocker.com
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables – a perfect Middle Eastern condiment.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Ingredients
- 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
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