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Middle Eastern Tomato Salsa over Roasted Sweet Potato Carrot Hummus
Middle Eastern Tomato Salsa over Roasted Sweet Potato Carrot Hummus
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Prep Time:
50 minutes
Total Time:
50 minutes
Elevate hummus with sweet potato and irresistible tomato salsa for a new favorite dip!
Ingredients:
  • 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
  • 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)
  • Food Should Taste Good™ multigrain tortilla chips
Instructions:
  • Preheat oven to 375°F. Spread diced sweet potatoes and carrots on a rimmed baking sheet. Drizzle with 2 tablespoons of oil and toss to coat evenly. Roast for about 40 minutes, stirring halfway through, until tender and golden brown.
  • While the vegetables are roasting, gently mix the ingredients for the salsa in a 2-quart saucepan over low heat. Bring to a simmer, then remove from heat and set aside.
  • Allow vegetables to cool slightly. Place roasted vegetables and the rest of the Sweet Potato Carrot Hummus ingredients in a food processor. Cover and blend until smooth and well combined.
  • Enjoy a flavorful combination by topping hummus with salsa and serving with chips for dipping at room temperature.

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