Roasted Carrots on Pine Nut Hummus
Roasted Carrots on Pine Nut Hummus
Katie Wayne
4 servings

1 bunch carrots, peeled and halved if very thick (preferably with tops)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Sabra Roasted Pine Nut Hummus

¾ cup labneh or plain yogurt

1. Preheat the oven to 400°F. Arrange the carrots on a baking sheet, then drizzle with olive oil and season with salt and pepper. Roast until tender and slightly caramelized, 25 to 30 minutes.

2. While the carrots are roasting, prepare the serving dish. Spoon Sabra Roasted Pine Nut Hummus onto a plate in two places, reserving some of the green pine nut mixture in the center as best as you can. Beside each spoonful of hummus, spoon two generous dollops of labneh, followed by the reserved pine nut mixture. Use a spoon to gently swirl everything together slightly.

3. Plate the carrot on top of the hummus-labneh mixture. Garnish with the roughly chopped carrot top stems, if desired.

255 calories

17g fat

19g carbs

10g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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