Crispy Chickpeas and Veggies With Carrot Hummus
Ingredients
- 2 teaspoons smoked paprika
- 6 tablespoons olive oil, divided
- 1 ½ pounds rainbow carrots, peeled
- 1 15-oz. can chickpeas, drained, rinsed, and patted very dry
- 12 ounces mixed fresh mushrooms (such as cremini, shiitake, and oyster), trimmed and quartered
- 2 ½ ounces baby kale
- 1 ½ teaspoons kosher salt, divided
- 2 tablespoons tahini
- 3 tablespoons fresh lemon juice (from 2 lemons), divided
Instructions
Crispy Chickpeas and Veggies With Carrot Hummus serves 4 original recipe by Real Simple.
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