Impress your friends with this tasty appetizer, recommended with modifications by Active Registered Dietitian & Personal Trainer Leah Golden: “Carrots usually develop more sweetness when they’re roasted, but if you prefer it sweeter, try adding a pinch or two of brown sugar to the hummus. Crunched for time? Try adding other raw veggies to dip in the hummus, like carrots, cucumbers or sweet peppers.”
Source: www.cuesa.org
Ingredients
ROASTED CARROT HUMMUS
3 large carrots (about 12 ounces), roughly cut into 1-inch pieces
Kosher salt
1½ tablespoons extra-virgin olive oil
2 tablespoons tahini (sesame paste), well stirred
½ teaspoon ground cumin
1 pinch crushed red chili pepper, or to taste
2-4 tablespoons water
ROOT VEGETABLE CHIPS
1 turnip, washed well, unpeeled
1 parsnip
2 watermelon radishes, washed well, unpeeled
3 large red radishes, washed well, unpeeled
1 large carrot
1 red beet, peeled
1 yellow beet, peeled
Directions
To make the hummus:
- Preheat the oven to 375°F. Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss the ingredients together. Wrap them up and seal the edges so the steam doesn’t escape.
- Roast in the oven until tender, 30-40 minutes.
- Open the paper and continue to roast for 5 minutes.
- Remove from the oven and cool completely. Process the carrots and the remaining ingredients, except for the water, in a food processor.
- Process the mixture until smooth, scraping down the sides of the bowl. Add water, if needed, to make a thick dip the consistency of hummus. Season with salt. This can be kept in the refrigerator for a few days.
To make the vegetable chips:
- Using a mandolin, slice each raw vegetable into paper-thin slices, keeping the beets separate from the other ingredients.
- Place the turnip, parsnip, watermelon radishes, red radishes, and carrot in a large bowl of ice water for 15 minutes. Soak the beets in a separate bowl of ice water for 15 minutes.
- Remove from the water and dry on towels before serving with the hummus.