Rainbow Hummus

• Vegan
• Gluten free

• Produce

  • 2/3 cup Avocado
  • 2/3 cup Beets, Roasted
  • 2/3 cup Bell pepper, roasted and peeled
  • 2/3 cup Butternut squash, roasted
  • 2/3 cup Carrots, Roasted
  • 6 cups Chickpeas, cooked or canned
  • 4 Garlic cloves
  • 2/3 cup Leek, roasted
  • 1 Lemon, Juice of
  • 2/3 cup Sun dried tomatoes
  • 2/3 cup Sweet potato, roasted

• Condiments

  • 6 tsp Tahini

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 6 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pistachios

Found on amazinglytasty.com

Description

Ingredients

• 6 cups (about 1 kg) of cooked or canned chickpeas
• 6 tsp tahini
• 6 tsp of extra virgin olive oil
• 4 garlic cloves
• Juice of 1 lemon
• Salt to taste
• ⅔ cup (about 100 grams) roasted beets
• ⅔ cup (about 100 grams) roasted butternut squash
• ⅔ cup (about 100 grams) roasted and peeled bell pepper
• ⅔ cup (about 100 grams) roasted leek
• ⅔ cup (about 100 grams) roasted carrots
• ⅔ cup (about 100 grams) roasted sweet potato
• ⅔ cup of sun dried tomatoes
• ⅔ cup (about 100 grams) of avocado
• ¾ cup (about 100 grams) of pistachios

Directions

• Place chickpeas, tahini, olive oil, garlic cloves, lemon juice and salt in the food processor to make basic hummus. Turn on the food processor and process until the mixture is smooth.
• In the preheated oven, roast beetroot, butternut squash, bell pepper, leek, carrots and sweet potatoes on 350 °F (180 ºC) for about 30 minutes.
• Divide basic hummus in equal parts then add in each individual group of roasted vegetables, sun dried tomatoes, avocado and pistachios for the flavorings you fancy.