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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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Spread carrot pieces on a baking sheet.

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

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

  • 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

70 calories; protein 2.6g 5% DV; carbohydrates 14.1g 5% DV; fat 0.7g 1% DV; cholesterol 0mg; sodium 405.3mg 16% DV. Full Nutrition
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