Roasted Vegetable Hummus

If using dried garbanzo beans, soak them in water for 24 hours prior to making the hummus.

Pre-heat the oven to a high broil.

In a glass baking dish, place bell pepper, zucchini and garlic. Coat the veggies with a light amount of olive oil and spread them out on the dish so they are not touching. Place the dish in the oven and cook for 10 minutes.

While the veggies are cooking, remove the shells from each garbanzo bean. This step is optional but will make for a smooth hummus.

After the veggies have cooked for 10 minutes, take the dish out of the oven. Remove the garlic if it is golden brown and soft. Add the spinach and broil for another 5 minutes.

Once the veggies are done, remove them from the oven. The spinach should have shriveled and decreased in size. The other veggies should have a wrinkly, charred skin. Remove the skin from the pepper by placing it in a glass bowl and covering that bowl with plastic wrap for a few minutes. Once you remove the plastic, the skin should pull away easily- then de-seed the pepper and remove the stem.

Place shelled garbanzo beans, tahini, garlic and lemon juice in a large food processor. Blend for 1 minute to break up the beans. Add the veggies and continue to blend, scraping the sides of the bowl, until a thick paste begins to form.

While the food processor is going, slowly pour in the oil. Next, pour in the water slowly, using just enough to make it the texture you desire.

Once the hummus is blended and smooth, remove it from the food processor and place it in a plastic container. Drizzle with olive oil and sprinkle with paprika (optional)

Refrigerate for a minimum of one hour.