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© Meredith Corporation. All rights reserved. Used with permission.
(3 cups dip, 2 oz. pita wedges)
Preheat oven to 425°F. 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.