Roasted Vegetable Hummus Recipe
Roasted Vegetable Hummus may become your new favorite hummus of all time. It's so full of flavor!
Ingredients
- 1 1/2 cups Carrot cut into 1-inch pieces
- 1/2 cup Sweet Potato peeled and cut into 1-inch pieces
- 1 Shallot quartered
- 4 cloves Garlic unpeeled
- 4 tablespoons Olive Oil divided
- 1/4 cup Tahini Paste
- 1 19.5 ounce can Chickpeas drained, rinsed and skins removed (540ml)
- 1/2 teaspoon Kosher Salt
- zest and juice from one Lemon
Instructions
- Preheat the oven to 425°F. Toss the carrots, sweet potato, shallot and garlic cloves with 1 tablespoon of olive oil and spread them on a parchment lined baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
- Remove from the oven and let cool.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil and tahini. Set aside. Peel the 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 the 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.
Notes
- It’s not necessary to remove the skins from the chickpeas, but the hummus will have a smoother, creamier texture if you take the time to remove them.