MAKES: 12 SERVINGS
SERVING SIZE: 1/4 CUP DIP
PREP: 25 MINS
ROAST: 25 MINS 425°F
CHILL: 2 HRS TO 3 DAYS
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
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)
Snipped fresh parsley (optional)
Toasted pita wedges and/or fresh vegetables
- 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.
- 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.
- Spoon hummus into a serving dish. Cover tightly with plastic wrap; chill for at least 2 hours or up to 3 days.
- 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.