Subj : BH&G 2970 To : All From : Dave Drum Date : Wed Jun 09 2021 11:01:24 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roasted Roots Hummus Categories: Potatoes, Vegetables, Herbs, Beans, Chilies Yield: 12 Servings 1 sm Sweet potato; peeled, coarse - chopped 1 Meium parsnip; peeled, - coarse chopped 1 md Carrot, coarsely chopped 1 sm Onion; in wedges 3 cl Garlic; peeled 1 tb Olive oil Salt & ground black pepper 15 oz Can garbanzo beans; rinsed, - drained 1/4 c Tahini or peanut butter 1/4 c Lemon juice 1/4 c Olive oil 1 ts Ground cumin 1/2 ts Cayenne pepper Olive oil (opt) Water Snipped fresh parsley (opt) Toasted pita wedges and/or - fresh vegetables Set oven @ 425ºF/218ºC. Line baking pan with foil. Place sweet potato, parsnip, carrot, onion, and garlic cloves in a 15x10x1-inch baking pan. Drizzle with the 1 tablespoon olive oil; sprinkle with salt and black pepper. Roast about 25 minutes or until tender and lightly browned. Let cool. In a food processor combine roasted vegetables, garbanzo beans, tahini, lemon juice, the 1/4 cup olive oil, the cumin, and, if desired, cayenne pepper. Cover and process until smooth, scraping sides of bowl as necessary and adding additional olive oil if needed to make a smooth paste. If needed, add up to 6 tablespoons water to thin to desired consistency. Spoon hummus into a serving dish. Cover tightly with plastic wrap; chill for at least 2 hours or up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, sprinkle with parsley. Serve with toasted pita wedges and/or fresh vegetables. Makes: 12 servings Serving Size: 1/4 cup dip Better Homes & Gardens | July 2016 MM Format by Dave Drum - 28 July 2016 Uncle Dirty Dave's Archives MMMMM .... Yeast are gracious enough to eat carbohydrates for us. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .