Add extra flavor to your homemade hummus by using roasted eggplant and edamame.

Roasted Eggplant and Edamame Hummus

Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside. Combine eggplant and olive oil in a bowl; toss to coat. Spread mixture evenly on prepared baking pan. Bake for 20 minutes. Let stand for 15 minutes.

Combine garbanzo beans, edamame, tahini, lemon zest and juice, garlic, salt, cumin, and paprika in a food processor. Add cooled eggplant and process for 1 to 2 minutes or until nearly smooth. Transfer mixture to a serving bowl; sprinkle with paprika. Serve dip with mini bell peppers.