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RECIPE
12 INGREDIENTS6 STEPS50min

Roasted Vegetable Crudité Shooters

5.0
2 Ratings
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.
Roasted Vegetable Crudité Shooters Recipe | SideChef
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.
Partnership For A Healthier America
PHA is devoted to working with the private sector to ensure the health of American youth by solving the childhood obesity crisis.
http://www.ahealthieramerica.org
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Estimated Total: Estimated Total:
Fulfilled by
Partnership For A Healthier America
PHA is devoted to working with the private sector to ensure the health of American youth by solving the childhood obesity crisis.
http://www.ahealthieramerica.org
50min
Total Time
$1.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
6
Heirloom Carrots
1
Large  Sweet Potato
2 Tbsp

Hummus

1 can
(15.5 oz)
Chickpeas
1/3 cup
Tahini
1/4 cup
Lemons , juiced, freshly squeezed
1/4 cup
Extra-Virgin Olive Oil
2 cloves
Garlic , minced
1/2 tsp
Ground Cumin , ground
1/2 tsp
1/2 tsp
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
289
FAT
18.8 g
PROTEIN
6.5 g
CARBS
25.6 g

Cooking Instructions

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Step 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.
Step 2
Blend until smooth, adding a little water if mixture is too thick.
Step 3
Wash, peel, and chop the Heirloom Carrots (6) , Sweet Potato (1) and Parsnips (3) into 5-inch long and ½ inch thick pieces.
Step 4
Preheat oven to 425 degrees F (220 degrees C).
Step 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.
Step 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.
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Nutrition Per Serving
Calories
289
% Daily Value*
Fat
18.8 g
24%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.6 g
9%
Fiber
7.0 g
25%
Sugars
5.1 g
--
Protein
6.5 g
13%
Sodium
357.1 mg
16%
Vitamin D
--
--
Calcium
76.5 mg
6%
Iron
2.0 mg
11%
Potassium
364.1 mg
8%
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