Roasted Mediterranean Hummus or Baba Ganoush


2 cans of organic chickpeas or 2 cups of dried chickpeas that have been soaked overnight, cooked and run under cold water (or 1 large eggplant if making baba ganoush)
1/4 – 1/3 cup tahini (depending on your taste)
juice of 3 lemons
2-4 cloves garlic, crushed
1 tablespoon organic extra vigin olive oil
1/4 cup sundried tomatoes, packed in olive oil
1/2 teaspoon cumin powder
10 pitted kalamata olives
1/4 cup feta cheese (leave out for vegan recipe)
1 red pepper
2 jalapeno peppers, seeds removed
1 small zucchini


Preheat oven to 400 F. Cut peppers in half, remove seeds and put open side down on baking stone or greased pan. Cut zucchini in half (and eggplant if making baba ganoush) and put cut side down beside peppers. Roast until soft (approx 30 min – peppers may be done earlier). Add everything to food processor and blend until smooth. Best if chilled for at least a couple of hours in the fridge.

*Time saver – simply leave out vegetables and feta for a simple, but still delicious hummus!

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • Facebook
  • Twitter
  • Google Bookmarks
  • Live
  • Posterous
  • Reddit
  • Tumblr