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
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.
Prep: 10 min
Cook: 0 min