Roasted Vegetable Hummus with L'arte EVOO
INGREDIENTS:
PREPARATION:
1. Slice the zucchini, red pepper and eggplant, add the jalapeno whole, baste with L'arte olive oil and IGP Balsamico, sprinkle with salt and pepper. Either grill or roast in the oven until well cooked.
2. Allow veggies to cool. Once lukewarm cut them up into small pieces.
3. In a blender add the cloves of garlic, lemon and olive oil. Pulse until blended.
4. Add the chopped roasted veggies and pulse until blended.
5. Add the garbanzo beans. At this point you may need to use a spatula to mix everything and then pulse it and mix it again until blended.
6. Add salt and pepper to taste.
7. Serve and drizzle extra L'arte EVOO on top.
8. Serve with pita bread, sliced french bread or your favorite gourmet crackers. Also delicious with sliced fresh vegetables for dipping!
- 1 medium zucchini
- 1 red pepper
- 1 small eggplant
- optional - 1 jalapeno (if you like spicy!)
- 2 cloves of garlic
- 2 tablespoons tahini (or more or less according to your preference)
- 1/4 cup L'arte Olive Oil
- 1 can of garbanzo beans
- 2 tablespoons of freshly squeezed lemon
- drizzle of L'arte 4 or 6 year IGP Balsamico
- salt and pepper
PREPARATION:
1. Slice the zucchini, red pepper and eggplant, add the jalapeno whole, baste with L'arte olive oil and IGP Balsamico, sprinkle with salt and pepper. Either grill or roast in the oven until well cooked.
2. Allow veggies to cool. Once lukewarm cut them up into small pieces.
3. In a blender add the cloves of garlic, lemon and olive oil. Pulse until blended.
4. Add the chopped roasted veggies and pulse until blended.
5. Add the garbanzo beans. At this point you may need to use a spatula to mix everything and then pulse it and mix it again until blended.
6. Add salt and pepper to taste.
7. Serve and drizzle extra L'arte EVOO on top.
8. Serve with pita bread, sliced french bread or your favorite gourmet crackers. Also delicious with sliced fresh vegetables for dipping!