Vegan Roasted Vegetable Hummus - cooking recipe

Ingredients

1 carrot, chopped (optional)
1 tomato
1 red bell pepper, cut lengthwise in half, seeded
1 onion, chopped
1 (15 ounce) can chickpeas, drained and 1/3 cup liquid reserved
2 tablespoons lemon juice
1 teaspoon salt
1 clove garlic, smashed and chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley

Preparation

Preheat the oven to 400 degrees F (200 degrees C).
Spread carrot pieces on a baking sheet.
Bake in the preheated oven for 20 minutes. Add tomato and red bell pepper. Roast to your desired brownness, about 10 minutes more.
Heat a saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes.
Combine the onion, roasted carrot, tomato, red bell pepper, chickpeas with reserved liquid, lemon juice, salt, garlic, paprika, black pepper, cumin, coriander, and parsley in a food processor. Blend until smooth. Spoon hummus into a bowl.