Class up your hors d’oeuvres this New Year’s Eve with these simple yet refined Roasted Vegetable Crudité Shooters. This perfectly packaged dish makes for a great passed appetizer, and the subtle sweetness of the roasted veggies blends nicely with the creamy homemade hummus. Check out the video below for a step-by-step look at the recipe, and for more thorough instructions visit SideChef.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 8
Ingredients:
Hummus:
Directions:
Hummus: In food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt and pepper until smooth, adding a little water if mixture is too thick.
Preheat oven to 425°F. In large bowl, toss together carrots, parsnips, sweet potato and olive oil; spread in even layer on parchment paper–lined baking sheet. Bake, turning once, for 30 to 35 minutes or until just tender and golden brown on the edges.
Spoon 3 tbsp of the hummus into bottom of eight 2-oz shot glasses or small glasses; divide roasted vegetables among glasses, with ends dipped in hummus.
Tip: Extra hummus can be covered and refrigerated for up to 3 days.
