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