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About the Recipe: A favorite flavor combination in Eastern Europe combines beets and carrots in vegetable or salad dishes. This recipe lightly swirls together beet hummus and carrot hummus, capturing their mild charred flavors. The top is sprinkled with a few sesame and sunflower seeds. It makes a fun appetizer served with veggies or pita chips.
Cook’s Note: We purchased Petite Veggies from The Chef’s Garden,
Farmer Lee Jones
To Serve: Place 2/3 of carrot hummus in small serving bowl; spoon beet hummus over carrot hummus, covering completely. Drop spoonfuls of remaining carrot hummus over the top; swirl the colors lightly to form a designed surface. Lightly sprinkle the top with combined sesame seeds and sunflower seeds; if desired, lightly drizzle with olive oil. Serve with vegetable crudites or multigrain pita chips.
Serves: 4 to 6
pdf for Copy of Recipe – Oven Roasted Beet & Carrot Swirled Hummus
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