Cooking Instructions
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Step 1
Add
Chickpeas (1 can)
,
Tahini (1/3 cup)
,
Extra-Virgin Olive Oil (1/4 cup)
, 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 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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