Roasted Vegetable Hummus
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.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 39 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 10% |
| vit C | 2% |
| folate | 3% |
-
2 large carrots, chopped
4 shallots, quartered
4 cloves garlic (unpeeled)
1/4 cup (50 mL) extra-virgin olive oil
1 cup (250 mL) drained rinsed canned chickpeas
1/4 cup (50 mL) tahini paste
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) salt
3 tbsp (45 mL) water
Preparation:
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 sa< 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.)
In food processor, finely chop roasted vegetables. Add chickpeas, remaining oil, tahini paste, lemon juice and sa< 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.)
Source
Canadian Living Magazine: May 2008
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