Roasted Vegetable Tartines
1 red onion, halved and quartered
1 carrot, sliced thin on a bias (about 1 inch thick)
½ sweet potato, cubed
3 garlic cloves, smashed
2 sprigs fresh thyme
3 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper, to taste
2 slices sourdough bread
Sabra Hummus, flavor of your choice
Flaky sea salt, to finish
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.