Roasted Vegetable Hummus

Ingredients

• 1  fennel bulb 
• 0.7 cup olive oil 
• 1 lb eggplant 
• 1 medium bell pepper red cut in half
• 38 oz garbanzo beans drained canned (garbanzo beans)
• 0.3 cup tahini 
• 0.3 cup juice of lemon 
• 1 teaspoon salt 
• 0.3 teaspoon paprika smoked
• 1 serving savory vegetable fresh for dipping, if desired

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 450°F. Line 15x10x1-inch pan with foil.
2. Cut one-fourth off top of bulb of garlic; drizzle with 1 teaspoon of the oil. Wrap bulb in foil.
3. Place eggplant and bell pepper on cookie sheet.
4. Drizzle 2 tablespoons oil over vegetables; toss to coat.
5. Place wrapped garlic on cookie sheet.
6. Roast uncovered 30 minutes or until vegetables are tender. Cool 10 minutes.
7. Remove peel from eggplant and red pepper.
8. Cut peeled vegetables into small pieces.
9. In food processor with metal blade, place chickpeas. Cover; process until smooth. Squeeze pulp from garlic bulb into food processor.
10. Add roasted vegetables, tahini paste, lemon juice, salt and paprika. Cover; process until blended. With food processor running, gradually pour remaining oil through feed tube; process until smooth, stopping twice to scrape down sides. Spoon into serving bowl.
11. Serve immediately with vegetables or refrigerate until serving time.