You never know whether kids are going to fall for the natural sweetness of roasted veggies or the fresh crunch of raw ones. So make a little of both! Roasted carrots sweeten up hummus just enough to be a perfect dip for kids and adults.
Recipe courtesy of Melissa d'Arabian
Roasted Carrot Hummus with Veggies Two Ways
Total:
45 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Toss the carrots with 1 tablespoon of the oil on a large baking sheet; season with salt and pepper. Roast, stirring at least once or twice, until soft, about 35 minutes. 

Meanwhile, toss half the broccoli and cauliflower with the remaining tablespoon of oil and season with salt and pepper. When the carrots are about 10 minutes into cooking, add the broccoli and cauliflower and roast until tender, about 25 minutes. 

Remove the cooked carrots from the baking sheet and place in food processor along with the white beans, garlic, lemon juice, cumin and paprika. Blend until smooth. 

Place the roasted and raw broccoli and cauliflower on a platter and serve with the carrot hummus.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Carrot Hummus

Recipe courtesy of Giada De Laurentiis

Roasted Red Bell Pepper Hummus

Recipe courtesy of Guy Fieri

Carrot Cake

Recipe courtesy of Alton Brown

Baby Carrots

Recipe courtesy of Rachael Ray

Standing Rib Roast

Recipe courtesy of Anne Burrell

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking