A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus! And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!
- 2 15.5 oz cans garbanzo beans (chickpeas)
- 1 head garlic + 3 additional cloves (separated)
- 1/4 cup tahini
- 1/2 cup olive oil
- 2 lemons (juiced)
- 1/2 red bell pepper
- 1 oz feta cheese (for garnish)
- 1/4 eggplant (not pictured)
- Baby Carrots
- Celery Sticks
- Bell Pepper Strips
- Warm Pita Bread
Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.
To roast the red pepper, simply place the bell pepper half on a baking dish closest to the heat source in the oven.
For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400° oven for 35-40 minutes.
Next, begin preparing the hummus by draining and rinsing the garbanzo beans. Place the rinsed and dried beans in a food processor.
Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini. Blend until a thick puree forms.
Next, separate the prepared hummus into three bowls to make each individual flavor.
Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces. Place into the food processor with 1/3 of the hummus mixture and puree until smooth.
For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.
For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.
Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.
With with both vegetables and warm pita bread triangles on the side for dipping.
This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when served with vegetables instead of pita bread.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.