Vegan Roasted Vegetable Hummus

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 70 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 onion, chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tomato
• 1 carrot, chopped (Optional)
• 1 red bell pepper, cut lengthwise in half, seeded
• 1 (15 ounce) can chickpeas, drained and 1/3 cup liquid reserved
• 1 clove garlic, smashed and chopped

Recipe Instructions

Step 1

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

Step 2

Spread carrot pieces on a baking sheet.

Step 3

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

Step 4

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

Step 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.