Tag Archives: roasted garlic

Hummus Trio

A Greek meal is never complete without a healthy side of hummus, so when preparing my Moussaka I felt it necessary to add just that, a large side of creamy, delicious hummus!

And why stop at one flavor, when you can easily prepare a trio of hummus including roasted garlic, eggplant and red pepper!



  • 2 15.5 oz cans garbanzo beans (chickpeas)
  • 1 head garlic + 3 additional cloves (separated)
  • 1/4 cup tahini
  • 1/2 cup olive oil
  • 2 lemons (juiced)
  • 1/2 red bell pepper
  • 1 oz feta cheese (for garnish)
  • 1/4 eggplant (not pictured)
Serve With
  • Baby Carrots
  • Celery Sticks
  • Bell Pepper Strips
  • Warm Pita Bread
Start by  chopping off 1/4 inch of the garlic head, drizzling with olive oil and roasting at 400°F for 35-40 minutes.

Also roast the 1/2 red bell pepper (reserving 2 small strips for garnish if desired), as well as the eggplant.

To roast the red pepper, simply place the bell pepper half on a baking dish closest to the heat source in the oven.

For the eggplant, peel and slice 1/4 eggplant and place on a baking sheet then drizzle with olive oil, salt and pepper. Roast each in the 400°F oven for 35-40 minutes.

Next, begin preparing the hummus by draining and rinsing the garbanzo beans, then placing them in a food processor.

Add the 3 cloves of garlic (minced), olive oil, lemon juice and tahini.  Blend until a thick puree forms.

Next, separate the prepared hummus into three bowls to make each individual flavor.

Remove the roasted vegetables from the oven. Allow to cool then peel the blackened skin off of the red pepper and chop into small pieces.  Place into the food processor with 1/3 of the hummus mixture and puree until smooth.

For the eggplant hummus (also known as Baba Ganoush) chop the roasted eggplant and add to another 1/3 of hummus mixture. Puree again until smooth.

For the roasted garlic hummus. Peel the garlic and add the cloves to the final 1/3 of hummus mixture and puree.

Top the eggplant hummus with feta cheese, the roasted red pepper with the reserved red pepper strips and green pepper strips for the roasted garlic.

Serve with both vegetables and warm pita bread triangles on the side for dipping.

This is a fun and easy appetizer or a great entertaining party dish! I also love to make these and chill them in the refrigerator for a healthy and delicious snack during the week!


Roasted Vegetable Vegan Pizza

Roasted Vegetable Vegan Pizza is made with a phyllo dough crust & topped with roasted tomatoes & garlic for a quick & easy pizza recipe!

So excited because today marks the first day of “Meatless May”!!!

Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!

Part of my inspiration for this month was the fact that my roommate recently decided to go vegan so I found myself attempting to make recipes for him.

I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid!  But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!

Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!

This first recipe is my favorite vegan dish so far!

Ingredients (makes 1 pizza – serves 2)

  • 1 large tomato (sliced)
  • 8 cloves garlic
  • 1 large onion (sliced)
  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tsp italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil (sliced)
  • 1 tbsp brown sugar
  • 10 sheets phyllo dough

Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between.

Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top.  Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.

Roast at 425°F for 40 minutes.

Now it’s time to caramelize the onions.

Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.

Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.

Cook down until all liquid is absorbed and onions are a golden brown color.

Once cooked completely set to the side.  Now remove the roasted tomatoes from the oven.

Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.

Lay the 10 sheets on top of each other and fold in half.  One at a time fold down the sheets of dough.

Brush (or spray) each layer with olive oil.  I chose the spray method for a faster process which is less likely to dry out the dough.

Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.

Once all edges are folded in spray or brush the crust with olive oil.

Start by topping with the caramelized onions.

Next, top with the roasted tomatoes and garlic.

Place into the 425°F oven for 15 minutes or until the crust is brown and crispy.

Cut into square slices and serve!

This pizza is packed with flavor, light and crispy!