Recipe Image

Servings:

Roasted Vegetable Crudité Shooters

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.

Total Time

50min

5.0

2 Ratings

Author: Partnership For A Healthier America

Servings:

Ingredients

•

Heirloom Carrots

•

Parsnips

•

Large Sweet Potato

•

2 Tbsp

Olive Oil

Hummus

•

1 can
(15.5 oz)

Chickpeas

•

1/3 cup

Tahini

•

1 1/4

Lemons , juiced

•

4 Tbsp

Extra-Virgin Olive Oil

•

2 cloves

Garlic , minced

•

1/2 tsp

Ground Cumin , ground

•

1/2 tsp

Salt

•

1/2 tsp

Freshly Ground Black Pepper

Cooking Instructions

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.

Blend until smooth, adding a little water if mixture is too thick.

Wash, peel, and chop the Heirloom Carrots (6) , Sweet Potato (1) and Parsnips (3) into 5-inch long and ½ inch thick pieces.

Preheat oven to 425 degrees F (220 degrees C).

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.

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.

Nutrition Per Serving

CALORIES

226

FAT

13.5 g

PROTEIN

4.7 g

CARBS

24.1 g