This perfectly packaged dish makes for a great passed appetizer, and the subtle sweetness of the roasted veggies blends nicely with the creamy homemade hummus.
Author: Partnership For A Healthier America
, juiced, freshly squeezed
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
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)
Freshly Ground Black Pepper (1/2 tsp)
in a food processor or high speed blender.
Blend until smooth, adding a little water if mixture is too thick.
Wash, peel, and chop the
Heirloom Carrots (6)
Sweet Potato (1)
into 5-inch long and ½ inch thick pieces.
Preheat oven to 425 degrees F (220 degrees C).
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.
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.
Nutrition Per Serving
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