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Vegan Roasted Vegetable Hummus

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Te Puawai Pirret

"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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45 m servings 70 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 70 calories; 0.7 g fat; 14.1 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 405 mg sodium. Full nutrition

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