Roasted Vegetable Hummus

Author: Canadian Living

Roasting the carrots, shallots and garlic brings out their natural sweetness. If you prefer a looser dip, add a little more water. Keep it covered with plastic wrap until just before serving then give it a stir. Offer it with flatbread for dipping.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: May 2008

Ingredients

  • 2 large carrots chopped
  • 4 shallots quartered
  • 4 cloves garlic (unpeeled)
  • 1/4 cup extra-virgin olive oil
  • 1 cup drained and rinsed canned chickpeas
  • 1/4 cup tahini paste
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 3 tablespoons water

Method

On rimmed baking sheet, toss together carrots, shallots, garlic and 1 tbsp (15 mL) of the oil. Bake in 400°F (200°C) oven, stirring twice, for 35 to 40 minutes or until tender. Let cool. Squeeze garlic from skins.

In food processor, finely chop roasted vegetables. Add chickpeas, remaining oil, tahini paste, lemon juice and salt ; pulse until smooth. Add water, 1 tbsp (15 mL) at a time, until spreadable. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 39 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Vegetable Hummus

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