1. Preheat the oven to 400°F. On a baking sheet, arrange the onion, carrot, sweet potato, garlic and thyme in a single layer. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Roast until golden and tender, 25 to 30 minutes.
2. When the vegetables are almost done, toast the bread. Spread some Sabra Hummus onto each piece, then top with some of the roasted vegetables and cut into triangles. To finish, drizzle with more olive oil and sprinkle with flaky sea salt.
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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