Roasted Roots Hummus

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4.5 by 4 people

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  • Makes: 12 servings
  • Serving Size: 1/4 cup dip
  • Prep: 25 mins
  • Roast: 25 mins 425°F
  • Chill: 2 hrs to 3 days

Roasted Roots Hummus

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.
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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.
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Reviews (1)

4 Ratings
813 Days Ago
Made this for Thanksgiving as an appetizer and it was delicious. I had to add a little more olive oil since my veggies were probably a little bigger than the recipe called for. Everyone loved it. I had to give out the recipe. I will definitely make this again.

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