MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Roots Hummus
Categories: Potatoes, Vegetables, Herbs, Beans, Chilies
Yield: 12 Servings

1 sm Sweet potato; peeled, coarse
- chopped
1 Meium parsnip; peeled,
- coarse chopped
1 md Carrot, coarsely chopped
1 sm Onion; in wedges
3 cl Garlic; peeled
1 tb Olive oil
Salt & ground black pepper
15 oz Can garbanzo beans; rinsed,
- drained
1/4 c Tahini or peanut butter
1/4 c Lemon juice
1/4 c Olive oil
1 ts Ground cumin
1/2 ts Cayenne pepper
Olive oil (opt)
Water
Snipped fresh parsley (opt)
Toasted pita wedges and/or
- fresh vegetables

Set oven @ 425ºF/218ºC.

Line baking pan with foil. Place sweet potato, parsnip,
carrot, onion, and garlic cloves in a 15x10x1-inch baking
pan. Drizzle with the 1 tablespoon olive oil; sprinkle
with salt and black pepper. Roast about 25 minutes or
until tender and lightly browned. Let cool.

In a food processor combine roasted vegetables, garbanzo
beans, tahini, lemon juice, the 1/4 cup olive oil, the
cumin, and, if desired, cayenne pepper. Cover and process
until smooth, scraping sides of bowl as necessary and
adding additional olive oil if needed to make a smooth
paste. If needed, add up to 6 tablespoons water to thin to
desired consistency.

Spoon hummus into a serving dish. Cover tightly with
plastic wrap; chill for at least 2 hours or up to 3 days.

Let stand at room temperature for 30 minutes before
serving. If desired, sprinkle with parsley. Serve with
toasted pita wedges and/or fresh vegetables.

Makes: 12 servings

Serving Size: 1/4 cup dip

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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