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Eggplant and Red Bell Pepper Hummus Platter on silver tray

Bell Pepper and Eggplant Hummus Platter

  • Author: Beth Allingham of www.amealinmind.com
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 cups 1x
  • Category: Appetizer, Dip
  • Method: Oven, Food Processor
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

In these savory hummus recipes – eggplant and bell pepper – just changing the roasted vegetable gives each a unique flavor and color. Perfect for any party table, and naturally gluten-free.


Scale

Ingredients

Eggplant Hummus

  • 1 pound eggplant (about 1 medium round eggplant or 23 long eggplants)
  • olive oil for drizzling
  • 1½ cups chickpeas (½ cup dried, cooked to 1 ½ cups)
  • 3 cloves garlic, sliced
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • lemon juice from ½ a lemon or more to taste
  • ½ teaspoon salt, or to taste
  • chopped parsley, for garnish
  • cumin, for sprinkling

Red Bell Pepper Hummus

  • 1 large or 2 smallish red bell peppers, seeded and sliced
  • olive oil for drizzling
  • 1½ cups chickpeas (½ cup dried, cooked to 1 ½ cups)
  • 3 cloves garlic, sliced
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • lemon juice from ½ a lemon or more to taste
  • ½ teaspoon salt, or to taste
  • chopped parsley, for garnish

Instructions

  1. Preheat oven to 350F.
  2. Wash the eggplant and trim the stem end off.
  3. For a round eggplant, slice it lengthwise into slices no more than 1 inch thick. For the long eggplant, cut each in half lengthwise.
  4. Drizzle the eggplant with a bit of oil to coat the cut surfaces, place on one side of a baking sheet lined with parchment paper.
  5. Drizzle the sliced bell peppers with oil and place them on the other section of the baking sheet. 
  6. Bake for about 30-45 minutes or until the eggplant is soft when pierced with a knife (the bell pepper will be tender also).
  7. Let the vegetables cool. You can keep it in an air tight container in the fridge for three days.
  8. When ready to make the dip, Scoop the pulp and seeds away from the peels with a spoon.
  9. Place the eggplant pulp in a food processor with the other ingredients. 
  10. Add the drained chickpeas, oil, lemon juice and process until smooth.
  11. Add salt to taste. Use a spatula to remove as much of the eggplant hummus as possible before adding the ingredients for the bell pepper hummus to the bowl of the food processor. 
  12. To make the bell pepper hummus, follow the instructions above from step #4 – except you won’t scrape the pulp away from the skin. Save two slices of the roasted red bell pepper to dice for a topping. 
  13. For the platter, arrange chips and/or pita and fresh vegetables with extras on the side. Sprinkle the vegetables lightly with cumin for a pretty look and aroma (though my family prefers it not to be in the hummus itself).

Notes

For the red bell pepper hummus, you could substitute jarred roasted bell peppers instead of roasting your own. If they are packed in olive oil, use the oil they are in for the hummus.

Each recipe will yield about 2 cups of hummus.

Keywords: hummus, eggplant hummus, red bell pepper hummus, vegan, vegetarian, roasted vegetable hummus, hummus bi tahini, gluten-free, easy dip, appetizer, hummus platter

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