Roasted Carrot Hummus Snack Board

• 2 lbs carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Crudites and pita triangles for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots with 2 tbsp olive oil, smoked paprika, and 1/2 tsp salt.
3. 3 Spread carrots on a baking sheet and roast for 20 minutes until tender.
4. 4 While carrots roast, make hummus: blend chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, salt, and pepper in a food processor until smooth.
5. 5 Transfer hummus to a bowl and garnish with chopped parsley.
6. 6 Arrange roasted carrots and hummus on a serving board with crudites and pita triangles.

Equipment

• Baking sheet
• Food processor

Variations

• Add roasted red peppers or beets to the board for color and flavor.

Substitutions

• Substitute tahini with sunflower seed butter for a nut-free option.

Pairings

• Serve alongside a quinoa salad or a simple green salad.

Nutrition

Tips

• For extra flavor, add a drizzle of olive oil and a sprinkle of paprika over the hummus.
• Roast a variety of vegetables for a more diverse snack board.

Storage

Store roasted carrots and hummus separately in airtight containers in the fridge for up to 3 days. Reheat carrots in the oven.

Freezing: Hummus freezes well for up to 2 months. Thaw in the fridge and stir before serving. Do not freeze roasted carrots.

Serving Suggestions

• Pair with a crisp white wine or a sparkling water with a lemon slice.

FAQ