Middle Eastern Tomato Salsa Over Roasted Sweet Potato Carrot Hummus Recipe

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

Preparation

Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.

While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.

Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.

Serve salsa over hummus at room temperature with chips for dipping.

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