Autumn Crisps are the perfect appetizers to help you and your guests kick off the holiday season. This seasonal Fall hummus recipe from Proud Sponsor Wasa® comes together in the food processor blending together roasted carrots, toasted walnuts, cooked lentils and a blend of savory spices.
PrintAutumn Crisps with Roasted Carrot Hummus
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- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 servings
Ingredients
- 1 white onion, large dice
- 1 clove garlic
- 4 carrots, washed and trimmed
- 1 tbsp grapeseed oil
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 cup red lentils
- 3 tablespoons walnuts, toasted
- 1 teaspoon lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon tahini
- Water, as needed to thin
- 1 box Wasa® Gluten Free Original Crispbreads
- 1/4 cup chopped cilantro or baby arugula (for garnish)
- pomegranate seeds, to taste (for garnish)
- pepitas (pumpkin seeds), to taste (for garnish)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place onion, garlic, and carrots on a baking sheet. Drizzle with grapeseed oil, sprinkle with salt, curry powder, and cumin. Toss to coat, then roast for about 20 minutes, or until soft.
- While the vegetables are roasting, cook the red lentils according to package directions.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, until fragrant.
- In a food processor, add the roasted vegetables, cooked lentils, lemon juice, chili powder, black pepper, tahini, and water. Process until smooth, scraping down the sides as needed.
- Add the toasted walnuts and pulse a few times so they stay roughly chopped, adding texture to the hummus.
- Spread the hummus mixture over the Wasa® Gluten Free Crispbreads. Garnish with cilantro (or baby arugula), pomegranate seeds, and pepitas.
