Roasted Vegetable Hummus |Cooking With Amanda

Isn't hummus the best snack? Anytime you can whip up a tasty dip in a matter of minutes it's great, but hummus is also healthy. Plus, it works well as a snack, as lunch, to throw into a sandwich, and there are so many flavour options! Doesn't get much better than that.

Plus, my veggie hating preschooler likes it. That, my friends, is my definition of the perfect snack. Vegetables my kid will happily eat for lunch. Something about dips - that kid just goes crazy for them. He'll eat most things if there is dip involved.

I'm kind of enjoying this character trait of his. My older two would never touch any kind of dip when they were younger. Hummus, ranch, cheesy dips, chip dip – didn't matter, they wouldn't touch it. Whenever there was something that they wouldn't eat, the first tip you could find in helping with the pickiness was always "serve it with a dip". Yeah…. Not helpful when your kid won't eat dip!

My youngest though – he loves dip of any kind – so now I understand that little what to do about your picky eater tip!

And I can't say I blame him. Dips of any kind are fantastic. And hummus is just the best of both worlds – a great dip but also healthy. Because let's be honest, dip generally isn't a healthy snack. Typically it's loaded with cheese and sour cream and more cheese.

Plus, there are so many combinations that can be made when it comes to hummus! This roasted vegetable hummus was actually a bit of a happy accident. Nice when that happens. Basically I had a lot of random vegetables in my fridge that needed to be used up so I roasted them and blended them up to make hummus.

Because anytime I can make a dip out of vegetables, and then happily dip more vegetables into it and call it lunch (and convince the preschooler to do this as well)? That's gold.

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Roasted Vegetable Hummus Recipe

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Ingredients

1 1/2 cups carrot, cut into 1-inch pieces
1/2 cup sweet potato, peeled and cut into 1-inch pieces
1 shallot, quartered
4 cloves garlic, unpeeled
4 tablespoons olive oil, divided
1/4 cup tahini paste
1 19.5 ounce can chickpeas, drained, rinsed and skins removed (540ml)
1/2 teaspoon kosher salt
zest and juice from one lemon

Directions

Preheat the oven to 425°F. Toss the carrots, sweet potato, shallot and garlic cloves with 1 tablespoon of olive oil and spread them on a parchment lined baking sheet.
Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
Remove from the oven and let cool.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil and tahini. Set aside. Peel the cooled garlic and place all the vegetables in the bowl of a food processor along with the rinsed chickpeas and salt and process until well combined.
Add the lemon juice and zest and process again.
As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
Hummus will keep well in the refrigerator in a sealed container for up to 5 days.