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RECIPE
12 INGREDIENTS 6 STEPS 50min

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.
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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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

Servings
8
US / METRIC
6
Heirloom Carrots

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
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
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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