Hummus Roasted Veggies

This recipe for yummy roasted vegetables uses something that is always in our refrigerator, which is hummus. It can be so versatile, using olive hummus, garlic, black bean, roasted red pepper or garlic. The hummus caramelizes on the outside of the vegetables making them slightly crunchy on the outside and soft on the inside.

Ingredients:

1 1/2 c. hummus (I used roasted beets and garlic)
Broccoli florets
Baby carrots
Mini bell peppers, cut in half
Onion, sliced in wedges

Preheat the oven to 425 degrees. Preheat the pan lined with parchment paper for 10 minutes in the oven while it is preheating. In a large bowl, mix the cut vegetables with the hummus. If the hummus is too thick, add a tablespoon of lemon juice. Use your hands for this part. Spread the veggies out on the heated pan and roast for 20 minutes, flipping over half way through.

Hummus Stuffed Mini Peppers

Not all of your goodies for the game have to be loaded with carbs and grease. These bite size beauties have a kick with the black bean hummus, and cooled down nicely by the feta cheese.

Ingredients:

5-10 mini sweet bell peppers, cut in half and seeded
1/4 c. Feta cheese, fat free
1 Tbs. fresh dill
1/2 - 1 c. black bean hummus (or roasted red pepper)

Fill the inside of each pepper half with black bean hummus. Sprinkle with a small amount of the feta cheese and top with a sprig of fresh dill. This recipe is super easy and takes about 5 to 10 minutes to put together. A perfect non-messy, packed with flavor bite.

Black Bean Hummus Dip

My favorite hummus of all time is black bean hummus. The brand that used to carry it in grocery stores no longer makes it so I have resorted to having to make my own now. This is a creamier version of hummus, adding yogurt to make it an easier dip-like consistency. It turned out amazing and it had many compliments when I made it for my Halloween party this year. 

Ingredients:

1 clove garlic, peeled

1 (14 oz.) can black beans, drained and rinsed

1/4 c. extra virgin olive oil

2 Tbs. lime juice

1 Tbs. tahini

1 tsp. ground coriander

1 tsp. salt

3 Tbs. chopped fresh cilantro

1 container thick and creamy vanilla yogurt (6 oz.)

Combine the garlic, black beans, olive oil, lime juice, tahini, and seasonings in a food processor until a smooth paste forms. Add the cilantro and yogurt and pulse until just mixed together. I drizzled mine with olive oil and topped with more cilantro (the olive oil part is not in my pictures). I also served them in three small bowls so that I could keep two refrigerated and replenish through the night!

Hummus Feta Quiche

Ingredients:

4 eggs
1 c. milk
1 c. hummus
1/2 c. Heart Smart Bisquick
1 1/4 c. chopped broccoli, cooked
1/2 c. fat free feta cheese

Preheat oven to 375 degrees. Whisk the eggs, milk, hummus and Bisquick in a large bowl. Fold in the broccoli and feta cheese. Spray a quiche pan with non stick cooking spray, and pour in the batter. Bake for 40-45 minutes until the top is slightly golden brown.

(Makes 8 slices, 4 WW points per slice.)

Hummus Chicken Sausage Quesadilla

Ingredients:
2 Johnsonville Chicken Apple Sausages
1/2 yellow onion, diced
1/2 orange bell pepper, diced
1/8 c. feta cheese (Athenos), crumbled
4 Tbs. Athenos Red Pepper Hummus
1/4 c. Kraft Shredded Mexican Cheese, Four Cheese
2 Wheat Tortillas

Add the onion, bell pepper and chicken sausage to a skillet and cook on medium heat, just until everything is warm. Pour the mixture into a medium size bowl and stir in the feta cheese, hummus and shredded cheese. Place a tortilla in the skillet that is still set to medium heat and add half of the mixture to one side of the tortilla. Fold the top over. Repeat for the other quesadilla (yes, they will be filled to the max!). Flip them over after the bottom is a golden brown, and repeat on the other side until it is also a golden brown. Remove them from the pan and let them sit for about 2-3 minutes so that when you cut them into slices, all of the filling doesn't just fall out.  (Serves 2, 10 WW points each).

Hummus Vegetable Crostini

Ingredients:

Rosemary Focaccia 

Original Hummus

Alfalfa Sprouts

English Cucumber

Red Bell Pepper

Radishes

Directions:

Slice focaccia into thin rectangular slices. Spread a thin layer of hummus onto the bread. Decorate with different vegetables. Easy enough, right? They may not sound over the top, but they are easy to make and you can throw them together quickly.