loveandlemons
spring salad & arugula hummus
Lately, we’ve been getting back into our ritual saturday morning walks to the farmers market. In the cooler months, we…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●peeler
- ●food processor
📝 Preparation Steps
1
Preheat your oven to 400 degrees.
2
Roast the carrots: Using a vegetable peeler, peel 4 of the carrots into ribbons. Slice the other 4 in half, lengthwise, and chop into approx. 3-4 inch pieces. Place them separately on a baking sheet and toss with olive oil, a splash of balsamic vinegar, salt and pepper. Remove the ribbons from the oven after ⏱️ 8-10 minutes until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
olive oil-4 tablespoons olive oil3splash of balsamic vinegar
3
Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
4
Make the salad: Toss the spring greens with a little olive oil, lemon juice, salt & pepper. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.
olive oil-4 tablespoons olive oil3salt & pepper½ cup cooked chickpeaschickpeas, cooked and drained1 cupbeet, sliced thin1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...