Autumn Crisps with Roasted Carrot Hummus

• Course Appetizer, Snack
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 box Wasa® Gluten Free Original Crispbreads
• 4 Carrots washed and trimmed
• 1 White Onion large dice
• 1 clove garlic
• 1/2 cup red lentils
• 1 tbsp grapeseed oil
• 1 tsp lemon juice
• 1 tsp curry powder
• 1/2 tsp Chili Powder
• 1/2 tsp black pepper
• 1 tbsp Tahini
• 3 tbsp Walnuts toasted
• 1/2 tsp Cumin ground
• 1/4 cup cilantro chopped or baby arugula
• Pomegranate Seeds for garnish to taste
• Pepitas (pumpkin seeds) for garnish to taste
• Water, to thin
• *You can buy premade pumpkin hummus if needed

Instructions

1. Pre-heat oven to 400° F.
2. Place onion, garlic, and carrots on a baking sheet. Drizzle grapeseed oil, salt, curry, and cumin. Toss and roast for 20 minutes, or until soft.
3. While the vegetables are roasting, boil the lentils according to the package directions.
4. In a pan over medium heat toast walnuts for 2-3 minutes.
5. In a food processor add the roasted vegetables, lentils, lemon juice, chili powder, black pepper, tahini, and water. Process until smooth. Scrape down the sides if needed.
6. Add toasted walnuts and pulse a few times (rough chopped to give the hummus texture).
7. Spread Hummus mixture on top of Gluten Free Wasa, and garnish with cilantro, pomegranate and pepitas.