You can’t really go wrong with a hummus and veggie platter, especially if you try making your own hummus.

It can seem intimidating at first, especially since there are so many great store bought varieties available.

BUT making your own hummus is actually —

+ Incredibly easy

+ Ensures you’re not adding any weird shelf-stabilizing chemicals or ingredients (which many brands contain)

+ Less expensive

+ Tastes amazing

Honestly, the taste difference is the most appealing aspect to me (a healthy hedonist to the core), and I’m pretty sure once you try this homemade version you won’t want to go back. Even the ever picky MLH (meat lovin’ hubby) loves it so much he swears I should launch my own hummus product line/shop.

Currently, our favorite version is this roasted root vegetable flavor. Simply by adding in a cup of roasted root vegetables (I switch on and off between butternut squash, sweet potato or carrots) you elevate the nutrient density (tons of fiber, vitamins, minerals and antioxidants) and taste (it adds a salty/sweet, grounding and earthy flavor). If you feel like skipping this step you can always swap the roasted veggies for a cup of pumpkin puree.

My favorite meal prep hack is to roast a huge batch of root vegetables once per week, then have it on hand to use in soups, salads, scrambles, or toss in this hummus (which I also make once per week). Then I use the hummus to make avocado toast with soft-boiled eggs, top off my grain or breakfast bowls, or use as a snack with sliced veggies and fruit.

Now that it’s holiday season, I also plan on bringing it to parties as an incredibly easy, however totally impressive crowd-pleasing dish. By pairing it with seasonal fruits and veggies (like the party platter pictured) you can feel good about kicking off holiday gatherings on a healthy note and create a sense of balance when reaching for the cookies and cocktails later.

Happy Healthy-ish Holidays ahead!

xx  //

Lauren

Roasted Root Vegetable Hummus

DF

GF

VG

PREP TIME:	TOTAL TIME:
35 Mins	00:45 Mins

• Author: Lauren Chambers

• Servings: 8

• Recipe Type: appetizer, snack

• Cuisine: American

Ingredients

Hummus Ingredients:

• 1 cup roasted butternut squash, sweet potato, pumpkin or other root vegetable
• 1 15 oz. can cooked chickpeas, rinsed and drained (I prefer this brand)
• juice of half a large lemon
• 3/4 cup extra virgin olive oil
• 1/4 cup tahini
• 2 large garlic cloves, minced
• 1 tsp sea salt
• black pepper to taste

Party Platter Ingredients/Ideas:

• Seasonal sliced fruit or dried fruit (for winter try apples, pomegranate, oranges, figs and prunes, grapes)
• A mixture of raw and roasted seasonal veggies (for winter try carrots, sweet potatoes, squash, brussels sprouts, endive, cauliflower, parsnips or potatoes)
• Nuts such as marcona almonds, walnuts, pecans or even a nut cheese 
• Gluten-free or whole-grain and nut and seed crackers such as Mary’s Gone Crackers
• Other sauces and dips such as this pumpkin-seed pesto or this cashew nacho cheese   

Instructions

1. If you haven’t roasted your veggies in advance, preheat oven to 425. Peel and chop your sweet potato, squash or other root vegetable into small pieces, toss with a bit of avocado oil, sea salt and black pepper and roast for 30 mins, flipping halfway.
2. Once your veggies have roasted and cooled, place it in your food processor and blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Serve with sliced raw and roasted veggies, dried and fresh fruit, nuts and other sauces (recommendations above) for the ultimate healthy holiday platter. Or enjoy on toast, as a snack with veggies, atop grain or breakfast bowls, or straight outta the bowl.

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