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SideChef
Recipes
Beans & Legumes
Roasted Vegetable Crudité Shooters

12 INGREDIENTS • 6 STEPS • 50MINS

Roasted Vegetable Crudité Shooters

Recipe

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.
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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_avatar
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

50MINS

Total Time

$1.05

Cost Per Serving

Ingredients

Servings
8
us / metric
Heirloom Carrots
6
Heirloom Carrots
Parsnip
3
Parsnips
Sweet Potato
1
Large Sweet Potato
Olive Oil
2 Tbsp
Olive Oil
Hummus
Chickpeas
1 can
(15.5 oz)
Chickpeas
Tahini
1/3 cup
Tahini
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per 8 servings
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Garlic
2 cloves
Garlic, minced
Ground Cumin
1/2 tsp
Ground Cumin, ground
Salt
1/2 tsp
Salt
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
226
Fat
13.5 g
Protein
4.7 g
Carbs
24.1 g
Love This Recipe?
Add to plan
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Roasted Vegetable Crudité Shooters
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author_avatar
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

Cooking Instructions

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step 1
Add Chickpeas (1 can), Tahini (1/3 cup), Extra-Virgin Olive Oil (4 Tbsp), juice from Lemons (1 1/4), 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 1 Add Chickpeas (1 can), Tahini (1/3 cup), Extra-Virgin Olive Oil (4 Tbsp), juice from Lemons (1 1/4), 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 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 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 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.
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.

Tags

Beans & Legumes
Appetizers
Dairy-Free
American
Gluten-Free
Date Night
Snack
Healthy
Shellfish-Free
Vegan
Vegetarian
Game Day
Mediterranean
Vegetables
Middle Eastern
Spreads & Dips
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