Vegan Roasted Vegetable Hummus recipe

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Ingredients

1 carrot, chopped
1 tomato
1 red bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1 (15 ounce) can chickpeas, drained and 1/3 cup liquid reserved
2 tablespoons lemon juice
1 teaspoon salt
1 clove garlic, smashed and chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley

Nutrition Info

69.9 calories
carbohydrate: 14.1 g
cholesterol: : -
fat: 0.7 g
fiber: 3.2 g
protein: 2.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 405.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Spread carrot pieces on a baking sheet.

  3. Bake in the preheated oven for 20 minutes. Add tomato and red bell pepper. Roast to your desired brownness, about 10 minutes more.

  4. Heat a saucepan over medium-high heat. Add onion, saute until translucent, about 5 minutes.

  5. Combine the onion, roasted carrot, tomato, red bell pepper, chickpeas with reserved liquid, lemon juice, salt, garlic, paprika, black pepper, cumin, coriander, and parsley in a food processor. Blend until smooth. Spoon hummus into a bowl.

Recipe Yield

8 servings

Recipe Note

Delicious garnished served with cucumber, whole grain crackers, or olive oil bread, this vegan-friendly appetizer makes plenty! Top with toasted rosemary, if you like.

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