Roasted Veggie Hummus

IngredientsYield: 10-12 servings (about 3 cups)

½ medium eggplant, cut lengthwise 1 medium red bell pepper, seeded 1 small bulb garlic, cut top one-

fourth off 1 Tbsp (15 ml) olive oil plus 1 tsp (5

ml) for roasting 1 can chickpeas (19 oz., 538 gram),

rinsed and drained 3 Tbsp (45 ml) olive oil 3 Tbsp. (45 mL) lemon juice 2 Tbsp. (30 mL) sesame tahini paste* ½ tsp. (2 mL) salt ¼ tsp. (1 mL) paprika*This product contains sesame

Directions: Prep time: 20 min; total time: 1 hour

Tips: Drain and rinse canned chickpeas with water

to cut the sodium content by almost a half. Chickpeas are an excellent source of protein

and fiber. Eggplant and peppers can be stored in the

refrigerator for up to one week. ¾ cup (75 mL) hummus equals 1 meat

alternative as per Canada’s Food Guide, the daily requirement for an adult is 2-3 servings.

Get creative: Spice it up with cumin, sriracha or herbs like

cilantro or basil, etc. Make your hummus tasty and unique by

roasting your favorite vegetables (e.g.: onion, squash, etc) instead of the eggplant and pepper.

Allergic to sesame? Switch it to other nut butter (e.g. sunflower seed butter)

Pair hummus with your favorite vegetables (e.g. celery, carrots, cauliflower, broccoli, etc.)

Top your favorite salad, pita, sandwich, cracker or baguette with hummus… Yum!

Nutrition Information Excellent source of fiber, folate, Vitamin C and E Good source of Iron, niacin, and Vitamin A

Adapted from:https://www.bettycrocker.com/recipes/roasted-vegetable-hummus/38b2e382-34a0-4a80-979c-3c16cb7953de

For more recipes:www.pulsecanada.com/food-health/recipes/http://www.halfyourplate.ca/

1. Heat oven to 450°F (230°C). Line a baking pan with foil. Place eggplant and bell pepper on the pan and drizzle 1 Tbsp. (15 mL) olive oil over vegetables. Drizzle 1 tsp (5 mL) olive oil to garlic bulb and wrap it in foil, and place it on the pan.

2. Roast uncovered 20 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and pepper. Chop peeled vegetables.

3. Put chickpeas, lemon juice and olive oil in a food processor or blender. Cover and process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, salt and paprika.