Roasted Root Vegetable Hummus Dip

Mountain White
Mountain White


  • ½ C. Oven Roasted Vegetables, such as carrots, parsnips and golden beets
  • 12 oz. Traditional Hummus Spread
  • 1 Tbsp. Olive Oil
  • 1/8 tsp. Harissa
  • 1/8 Za’atar
  • 4 Slices Canyon Bakehouse Mountain White Bread, toasted, cut into 4ths


  1. Combine the roasted vegetables and hummus spread in the blender and puree.
  2. Scoop the hummus mixture into a serving bowl. Garnish with Olive oil, harissa and Za’atar as desired. Serve with toasted Mountain White Bread.