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Recipes
Appetizers
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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Roasted Vegetable Crudité Shooters
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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
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.
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
as needed
Ground Cumin, ground
Salt
as needed
Salt
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
226
Fat
13.5 g
Protein
4.7 g
Carbs
24.1 g
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 InstructionsHide images
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 (as needed), Salt (as needed) and Freshly Ground Black Pepper (as needed) 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 (as needed), Salt (as needed) and Freshly Ground Black Pepper (as needed) 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
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Appetizers
Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Mediterranean
Spreads & Dips
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