Best 5 Vegetable Hummus Dip Recipes
**Vegetable Hummus Dip: A Delightful and Nutritious Appetizer**
Hummus, a classic Middle Eastern dip made from chickpeas, tahini, lemon juice, and spices, has gained immense popularity worldwide due to its creamy texture, tangy flavor, and versatility. This article presents a collection of vegetable hummus dip recipes that elevate the traditional hummus by incorporating various vegetables, creating a delightful and nutritious appetizer or snack. From the vibrant green of spinach hummus to the earthy sweetness of roasted red pepper hummus, these recipes offer a range of flavors and colors to suit every palate. Whether you prefer a classic hummus with a twist or a more adventurous blend, these vegetable hummus dips are sure to impress your guests and become a staple in your culinary repertoire.
**Recipes Included:**
* **Spinach Hummus Dip:** A vibrant green hummus made with fresh spinach, adding a boost of nutrients and a refreshing flavor.
* **Roasted Red Pepper Hummus Dip:** The sweetness of roasted red peppers pairs perfectly with the tangy hummus, creating a smoky and flavorful dip.
* **Beetroot Hummus Dip:** This vibrant pink hummus gets its color and earthy flavor from roasted beets, making it a visually appealing and delicious dip.
* **Avocado Hummus Dip:** The creamy avocado adds a rich texture and a subtle nutty flavor to this hummus, making it a perfect dip for avocado lovers.
* **Sun-Dried Tomato Hummus Dip:** The tangy and chewy sun-dried tomatoes add a delightful Mediterranean flavor to this hummus, making it a great accompaniment to grilled meats or vegetables.
* **Roasted Garlic Hummus Dip:** Roasted garlic adds a depth of flavor and a slightly caramelized taste to this hummus, making it a savory and aromatic dip.
LAYERED HUMMUS DIP
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 88 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 275mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED VEGETABLE HUMMUS
Dip cut-up veggies in this tasty hummus made using Progresso® chickpeas and roasted vegetables - a perfect Middle Eastern condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil. Place eggplant and bell pepper on cookie sheet. Drizzle 2 tablespoons oil over vegetables; toss to coat. Place wrapped garlic on cookie sheet.
- Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes. Remove peel from eggplant and red pepper. Cut peeled vegetables into small pieces.
- In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl. Serve immediately with vegetables or refrigerate until serving time.
Nutrition Facts : Calories 121, Carbohydrate 7 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
GREEK HUMMUS DIP WITH VEGGIE DIPPERS
Guests will love this tasty, beautiful hummus dip surrounded by cucumber slices and red pepper squares!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- In medium bowl, mix hummus, yogurt, feta cheese, lemon peel and lemon juice.
- Spread on shallow serving plate or pie plate. Top with tomato, green onions and olives. Place cucumber slices and red pepper squares alternately around hummus.
- Serve with pita chips.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g
ROASTED VEGETABLE HUMMUS
If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.
Provided by Geema
Categories Spreads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
- Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
- Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
- In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
- Process until the beans and garlic are almost completely ground.
- Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
- Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
- Add more olive oil or some vegetable broth if you want to thin it out a bit.
- Taste for salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 268.8, Fat 17.1, SaturatedFat 2.4, Sodium 803.9, Carbohydrate 25.2, Fiber 7.3, Sugar 3.3, Protein 7
VEGETABLE HUMMUS DIP
I like to use the garlic hummus, but plain works also. I am additionally not a Feta cheese fan which is what the original Nabisco recipe called for. I substituted mozzarella.
Provided by Tasses
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread hummus in pie dish.
- Layer vegetables on top of hummus.
- Sprinkle cheese on top.
- Chill for one hour.
- Serve with crackers.
Nutrition Facts : Calories 212.2, Fat 11.2, SaturatedFat 2.5, Cholesterol 3.7, Sodium 390, Carbohydrate 23, Fiber 3.1, Sugar 3, Protein 5.9
Tips:
- For a creamy hummus, use canned chickpeas that have been drained and rinsed.
- If you don't have tahini, you can substitute peanut butter or cashew butter.
- To make the hummus more flavorful, roast the vegetables before adding them to the food processor.
- Add a squeeze of lemon juice to brighten the flavors of the hummus.
- Garnish the hummus with a drizzle of olive oil, a sprinkle of paprika, and some chopped fresh herbs.
- Serve the hummus with pita bread, crackers, or vegetable crudités.
Conclusion:
Vegetable hummus is a delicious and healthy dip that is perfect for parties, potlucks, and snacks. It is easy to make and can be customized to your liking. With its vibrant color and flavorful taste, vegetable hummus is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and satisfying snack, give vegetable hummus a try.
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