Roasted Parsnips & Carrots

I had something similar to this at whole foods and ate half of it in my car on the way home because it was so good.  I was craving parsnips like nothing else, and this hit the spot perfectly.  Their sweet, nutty taste combined with the freshness of the lemon and basil were delicious.  So, like I do, here's my attempt to recreate it.  You can probably use a little more olive oil if you'd like a little browning on them,  but I try not to use too much because of its high calorie content.  I like my veggies to still taste like veggies when I'm done with them and not drown out their nutritional benefits.

1 Meyer Lemon, thinly sliced

5 large Parsnips, 1/2" slice on the bias

3 Carrots, 1/2" slice on the bias

4 cloves Garlic, minced

2 tbsp. Olive Oil

Salt and Pepper 

1/4 c. Baslic, chopped

Simply chop up all of the ingredients and toss in a large bowl with oil, garlic, salt and pepper.  Bake in a 375 oven for about 30 minutes until the carrots and parsnips are tender, tossing halfway through.  Remove from oven and sprinkle with fresh basil.

Roasted Garlic Hummus

Don't worry, this hummus won't scare vamps away, but it IS oh so tasty.  Eat it with raw veggies, crackers or breads for a snack, or use it as a spread for sandwiches, flatbreads, etc. This hummus is creamy, garlicky goodness, and we know garlic goes good on anything!

2 bulbs of Garlic, roasted
15 oz. can of Chickpeas + 1/4 c. reserved liquid
1 1/2 tbsp. Tahini
5 tbsp. Lemon Juice
1 tbsp. Olive Oil (plus more for roasting garlic)
1 tsp. Cumin
1/2 tsp. Coriander
3/4 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Parsley, chopped

Pre-heat the oven to 375.  Peel bulbs down to a thin outer layer and cut off the tops of the bulbs so that each clove is exposed.  Coat with olive oil and wrap in foil.  Place on a baking sheet and roast for 25-30 minutes. When the garlic is done, simply squeeze the cloves out of their skin.

While the garlic is roasting, you can prep the rest of the ingredients and get the hummus started.

Drain and rinse chickpeas, reserving 1/4 cup of the liquid.  Combine all of the ingredients, excluding the parsley in a food processor.  Process until smooth and creamy, stopping once or twice to scrape down the sides.  Add in parsley and process another few seconds until combined.