Cooking Instructions
1.
Add
Chickpeas (1 can)
,
Tahini (1/3 cup)
,
Extra-Virgin Olive Oil (1/4 cup)
,
Lemons (1/4 cup)
,
Garlic (2 cloves)
,
Ground Cumin (1/2 tsp)
,
Salt (1/2 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
in a food processor or high speed blender.
2.
Blend until smooth, adding a little water if mixture is too thick.
3.
Wash, peel, and chop the
Heirloom Carrots (6)
,
Sweet Potato (1)
and
Parsnips (3)
into 5-inch long and ½ inch thick pieces.
4.
Preheat oven to 425 degrees F (220 degrees C).
5.
In large bowl, toss together carrots, parsnips, sweet potato and
Olive Oil (2 Tbsp)
; spread in even layer on parchment paper–lined baking sheet. Bake, turning once, for 30 to 35 minutes or until just tender and golden brown on the edges.
6.
Spoon 3 tbsp of the hummus into bottom of eight 2-oz shot glasses or small glasses; divide roasted vegetables among glasses, with ends dipped in hummus.