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Prep 50min
Total50min
Servings10
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Ingredients
Sweet Potato Carrot Hummus
2
sweet potatoes, peeled and diced (3 cups)
3
large carrots, peeled and diced (2 cups)
2
tablespoons California Olive Ranch® extra-virgin olive oil
2
teaspoons lemon juice
2
tablespoons tahini
1
teaspoon roasted garlic (see tip below)
1/2
teaspoon salt
Salsa
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
1
tablespoon California Olive Ranch® extra-virgin olive oil
1
to 2 tablespoons spicy harissa sauce
1
tablespoon roasted garlic (see tip below)
Chips, as desired
Food Should Taste Good™ multigrain tortilla chips
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Steps
1
Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
2
While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.
3
Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
4
Serve salsa over hummus at room temperature with chips for dipping.
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To make roasted garlic: Heat oven to 350°F. Carefully peel paperlike skin from around a bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle bulb with 2 teaspoons oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. To serve, gently squeeze soft garlic out of cloves. Mash with fork, and reserve for desired use.
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