Roasted Roots Hummus

MAKES: 12 SERVINGS
SERVING SIZE: 1/4 CUP DIP
PREP: 25 MINS
ROAST: 25 MINS 425°F
CHILL: 2 HRS TO 3 DAYS

 

 

 


Ingredients

1 small sweet potato, peeled and coarsely chopped

1 meium parsnip, peeled and coarsely chopped

1 medium carrot, coarsely chopped

1 small onion, cut into wedges

3 cloves garlic, peeled

1 tablespoon olive oil

Salt

Ground black pepper

1 15 ounce can garbanzo beans (chickpeas), rinsed and drained

1/4 cup tahini (sesame seed paste) or peanut butter

1/4 cup lemon juice

1/4 cup olive oil

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper (optional)

Olive oil (optional)

Water

Snipped fresh parsley (optional)

Toasted pita wedges and/or fresh vegetables


Directions
  1. Preheat oven to 425 degrees F. Line baking pan with foil. Place sweet potato, parsnip, carrot, onion, and garlic cloves in a 15x10x1-inch baking pan. Drizzle with the 1 tablespoon olive oil; sprinkle with salt and black pepper. Roast about 25 minutes or until tender and lightly browned. Let cool.
  2. In a food processor combine roasted vegetables, garbanzo beans, tahini, lemon juice, the 1/4 cup olive oil, the cumin, and, if desired, cayenne pepper. Cover and process until smooth, scraping sides of bowl as necessary and adding additional olive oil if needed to make a smooth paste. If needed, add up to 6 tablespoons water to thin to desired consistency.
  3. Spoon hummus into a serving dish. Cover tightly with plastic wrap; chill for at least 2 hours or up to 3 days.
  4. Let stand at room temperature for 30 minutes before serving. If desired, sprinkle with parsley. Serve with toasted pita wedges and/or fresh vegetables.

Nutrition Facts (Roasted Roots Hummus)

Per serving: 181 kcal , 13 g fat (2 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 0 mg chol. , 130 mg sodium , 14 g carb. , 3 g fiber , 3 g sugar , 3 g pro.