Description
Roasted vegetable hummus filled with carrots, sweet potatoes, shallots and garlic—quick and easy to make and it makes a perfect healthy snack!
Ingredients
- 1-½ cup Carrots, Cut Into 1-inch Pieces
- ½ cups Sweet Potato, Peeled And Cut Into 1-inch Pieces
- 1 whole Shallot, Quartered
- 4 cloves Garlic, Unpeeled
- 4 Tablespoons Olive Oil, Divided
- ¼ cups Tahini
- 1 can (19 1/2 Oz. Or 540ml Size) Chickpeas, Drained, Rinsed And Skins Removed
- ½ teaspoons Kosher Salt
- 1 whole Lemon, Juice And Zest
Preparation
Preheat oven to 425ºF. Toss carrots, sweet potato, shallot and garlic cloves with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet. Roast for 25–30 minutes, or until vegetables are tender when pierced with a fork. Remove from the oven and let cool.
In a small bowl, whisk together remaining 3 tablespoons of olive oil and tahini. Set aside.
Peel cooled garlic and place all the vegetables in the bowl of a food processor along with the rinsed chickpeas and salt and process until well combined. Add lemon juice and zest and process again. As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
Hummus will keep well in the refrigerator in a sealed container for up to 5 days.
