Hummus Roasted Veggies (Printable)

Whipped hummus paired with smoky roasted vegetables and crunchy toasted pine nuts in a Mediterranean style.

# Ingredient list:

→ Hummus Base

01 - 1½ cups canned chickpeas, drained and rinsed
02 - ¼ cup tahini
03 - 2 tablespoons fresh lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil
06 - ½ teaspoon ground cumin
07 - ½ teaspoon sea salt
08 - 2 to 3 tablespoons cold water

→ Roasted Vegetables

09 - 1 medium red bell pepper, cut into strips
10 - 1 small zucchini, sliced into half-moons
11 - 1 small red onion, cut into wedges
12 - 1 small eggplant, cut into cubes
13 - 1 tablespoon olive oil
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt
16 - Freshly ground black pepper, to taste

→ Toppings

17 - 3 tablespoons pine nuts
18 - 2 tablespoons chopped fresh parsley
19 - 1 teaspoon sumac or za’atar (optional)
20 - Extra olive oil, for drizzling

# Cooking steps:

01 - Preheat the oven to 425°F.
02 - Toss the red bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and freshly ground black pepper. Spread evenly on a baking sheet.
03 - Roast the vegetables for 22 to 25 minutes, stirring once halfway through, until they are tender and charred.
04 - In a food processor, blend chickpeas, tahini, lemon juice, minced garlic, 3 tablespoons olive oil, ground cumin, and sea salt until smooth. Add cold water one tablespoon at a time until reaching a creamy consistency. Adjust seasoning to taste.
05 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until golden and aromatic.
06 - Spread the hummus onto a serving platter, creating a swoosh with the back of a spoon.
07 - Arrange the roasted vegetables over the hummus, then sprinkle with toasted pine nuts, chopped parsley, and sumac or za’atar if desired. Drizzle with additional olive oil.
08 - Serve immediately, accompanied by warm pita bread or fresh crudités.

# Expert advice:

01 -
  • It turns humble pantry staples into something that looks and tastes like you put in real effort, even when you didn't.
  • The contrast between creamy hummus and smoky, caramelized vegetables is quietly addictive.
  • You can prep it ahead and assemble it right before guests arrive, which has saved me more than once.
  • It's flexible enough to use whatever vegetables you have on hand or whatever's in season at the market.
02 -
  • If your hummus feels thick or grainy, keep blending and add more cold water, it should be silky and spreadable, not stiff.
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, use two sheets if you need to.
  • Taste the hummus before you plate it, sometimes it needs an extra squeeze of lemon or pinch of salt to come alive.
03 -
  • Add a spoonful of ice water at the end of blending to make the hummus even fluffier and lighter.
  • Drizzle the finished dish with a little harissa or chili oil if you want heat, it cuts through the richness beautifully.
  • Use a shallow bowl instead of a flat plate so the hummus pools in the center and holds the vegetables like a nest.
Return