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.”
ROASTED CARROT HUMMUS
3 large carrots (about 12 ounces), roughly cut into 1-inch pieces
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
2 watermelon radishes, washed well, unpeeled
3 large red radishes, washed well, unpeeled
1 large carrot
1 red beet, peeled
1 yellow beet, peeled
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.