In addition to the epic football face-off, the Super Bowl brings to mind specific group festivities involving beer, fried food, finger food slathered in sauce and similar edible delights. For a healthier twist without sacrificing taste, try serving this flavorful Roasted Garlic & Veggie Hummus at your Super Bowl party this year!
Hummus, in both composition and taste, is primarily garbanzo beans and tahini paste. As garbanzo beans are legumes and tahini is made from sesame seeds, both components are high in fiber and protein. In its very essence, hummus is an extremely nutritious vegetarian snack -- a welcome deviation from the typical Super Bowl fare.
Traditional hummus contains light seasoning and minimal ingredients; however, as stated in the name, this Roasted Garlic & Veggie Hummus has a far more exciting flavor combination than the regular recipe. For those that have never roasted garlic, this surprisingly simple process results in mushy and gently sweetened cloves. Similarly, roasting the bell pepper, eggplant and red onion heightens their natural sweetness. United, these ingredients create a new and wonderful depth of flavor in this hummus recipe.
This Roasted Garlic & Veggie Hummus can be utilized in dozens of ways! For the healthiest preparation on Super Bowl Sunday, serve this dip with sliced vegetables like carrot, celery, cucumber and bell pepper. However, for a more substantial snack, try this hummus with pita chips (either packaged or homemade with a recipe like this popular one from allrecipes.com).
Enjoy this recipe for Roasted Garlic & Veggie Hummus as a lighter snack option at your Super Bowl party. And if there is any left after the big game, try this hummus on sandwiches, wraps, falafel, crostini, crackers, bagels, tossed in pasta salad, and more!
- 1 head garlic
- 1 red bell pepper, chopped
- 1 small eggplant, chopped
- 1/2 red onion, chopped
- 1 (15-oz) can garbanzo beans
- 1 1/2 tbsp tahini
- 1 lemon, juiced
- 1/3 cup extra virgin olive oil + 3 tbsp, divided
- 2 tsp salt, divided
- 1/2 tsp pepper
Preheat oven to 375 degrees. Remove the outer skin and slice off the tip of the garlic so that the cloves are exposed. Toss the pepper, eggplant and onion with 1/3 cup olive oil, reserving a tablespoon. Transfer to a casserole dish. Brush the remaining olive oil all over the garlic, and place in dish with the exposed cloves facing upward. Season with pepper and one teaspoon of salt. Cover dish with aluminum foil, and roast for 45 minutes.
Drain half the liquid from the can of garbanzo beans. In a food processor, combine the garbanzo beans, tahini, lemon juice, 3 tbsp olive oil, and the remaining teaspoon of salt.
Next, gently apply pressure to the roasted garlic until the cloves are released and ooze free of the outer layer. Transfer the garlic and roasted vegetables to the food processor. Blend until smooth. Taste, and add any further salt and pepper to preference at this point.
Serve with vegetable sticks, pita chips, etc.