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Roasted Vegetable Hummus Photo

Roasted Vegetable Hummus Recipe

Stacey Mebs
Roasted Vegetable Hummus may become your new favorite hummus of all time. It's so full of flavor!
4 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 1/4 cup
Calories 204 kcal

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.

Nutrition

Calories: 204kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 308mgFiber: 4gSugar: 1g
Keyword Appetizers, Carrots, Chickpeas, Dips, Easy, Family Meals and Snacks, Hummus, Lunchbox, Party Food, Roasted, Snacks, Sweet Potatoes, Vegetables, Vegetarian
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