Hummus with Roasted Vegetables
From Gem's Vegetarian Cooking
Servings: 4
Inspired by The Roasted Vegetable by Andrea Chesman and the London Hummus Bros restaurant.
Hummus
- 4 garlic cloves
- 1/2 tsp black pepper (or to taste)
- 1 tsp salt (or to taste)
- 6 tbs lemon juice
- 1/2 cup parsley
- 2/3 cup tahini
- 2 cans garbanzos (about 3 cups)
Note: This amount of hummus serves four hungry people. If you guests tend to eat less, it will make 8 servings.
Roasted Vegetables
- 2 tsp cumin seed
- 1 eggplant, chopped
- 3 garlic cloves, diced
- 2 red peppers (or any other sweet pepper except green)
- 1 medium zucchini, chopped
- 2 tbs extra virgin olive oil
- salt, to taste
Preheat oven to 500 degrees. Combine all the roasted vegetable ingredients on a baking sheet and roast for 15 minutes. In a food processor, process the hummus ingredients until smooth. For each serving, put 1/4 the hummus in a bowl and top with roasted vegetables. Serve with pita bread.
The vegetables can also be put in a slow cooker. Spray the pan with Pam first then put the vegetables, olive oil, and salt in and stir together. Set on low for 5 hours.
Nutritional Information
Servings Per Recipe: 4
| Calories | 591.55 |
| Total Fat | 32.47 g |
| Saturated Fat | 4.13 g |
| Polyunsaturated Fat | 2.38 g |
| Monounsaturated Fat | 6.31 g |
| Cholesterol | 0 |
| Sodium | 617.17 mg |
| Potassium | 1030.43 mg |
| Total Carbohydrate | 63.14 g |
| Dietary Fiber | 18.71 g |
| Sugars | 13.57 g |
| Protein | 22.32 g |
| Vitamin A | 68 % |
| Vitamin B-12 | 0 % |
| Vitamin B-6 | 35 % |
| Vitamin C | 309 % |
| Vitamin D | 0 % |
| Vitamin E | 4 % |
| Calcium | 14 % |
| Copper | 31 % |
| Folate | 70 % |
| Iron | 45 % |
| Magnesium | 26 % |
| Manganese | 94 % |
| Niacin | 13 % |
| Pantothenic Acid | 11 % |
| Phosphorus | 30 % |
| Riboflavin | 16 % |
| Selenium | 8 % |
| Thiamin | 19 % |
| Zinc | 17 % |
