Roasted Vegetable Crudité Shooters
This perfectly packaged dish makes for a great passed appetizer, and the subtle sweetness of the roasted veggies blends nicely with the creamy homemade hummus.
Ingredients
Cooking Instructions
step 1
Add Chickpeas (1 can), Tahini (1/3 cup), Extra-Virgin Olive Oil (4 Tbsp), juice from Lemons (1 1/4), Garlic (2 cloves), Ground Cumin (1/2 tsp), Salt (1/2 tsp) and Freshly Ground Black Pepper (1/2 tsp) in a food processor or high speed blender.
step 2
Blend until smooth, adding a little water if mixture is too thick.
step 3
Wash, peel, and chop the Heirloom Carrots (6), Sweet Potato (1) and Parsnips (3) into 5-inch long and ½ inch thick pieces.
step 4
Preheat oven to 425 degrees F (220 degrees C).
step 5
In large bowl, toss together carrots, parsnips, sweet potato and Olive Oil (2 Tbsp); spread in even layer on parchment paper–lined baking sheet. Bake, turning once, for 30 to 35 minutes or until just tender and golden brown on the edges.
step 6
Spoon 3 tbsp of the hummus into bottom of eight 2-oz shot glasses or small glasses; divide roasted vegetables among glasses, with ends dipped in hummus.
