Roasted Carrot and Navy Bean Hummus
A delicious and healthy spread flavorful enough to serve at a party, but easy enough to whip up anytime you crave a snack.
Preheat oven to 400°F.
Place carrots and onions on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
Roast vegetables for 15 minutes, add the walnuts to the baking sheet with the vegetables in an even layer and roast another 10 minutes until the vegetables are tender and edges are browned and the walnuts have turned a shade darker.
In a food processor, place the roasted vegetables and walnuts and all remaining ingredients. Pulse until smooth. Add additional olive oil, 1 tablespoon at a time, if needed to achieve a smoother consistency, if desired.
Serve with crackers, raw vegetables, pita chips, or crusty bread.
~ Place a sheet of parchment paper on the baking sheet so the veggies don't stick. It makes for easier clean up, too!
~ Use raw shelled walnuts. Don't add the walnuts to the pan until there is just 10 minutes left of roasting. Otherwise they may burn.
~ For a nut-free option, use raw shelled pumpkin seeds instead of walnuts.
~ Be sure to drain and rinse the canned navy beans before adding to the food processor.
~ Any variety of white bean may be used if you don't have navy beans.
~ For a gluten-free option, be sure to use gluten free tamari, not soy sauce.
~ For a soy-free option, use coconut aminos, instead of tamari.
~ Serve with crackers, pita chips, or fresh cut raw vegetables. Spread it on sandwiches or wraps. Or dollop it on grain bowls.
Serving: 12Servings | Calories: 84kcal | Carbohydrates: 8g | Protein: 3g | Sodium: 154mg | Fiber: 3g | Sugar: 2g