Hummus with Roasted Veggies, Pine Nuts, and Fresh Herbs Recipe

Introduction

This Hummus Roasted Veggies recipe combines creamy, flavorful hummus with perfectly roasted seasonal vegetables. It’s a simple yet impressive dish that works great as a light meal or an elegant appetizer for guests.

Ingredients

• 1½ cups canned chickpeas, drained and rinsed
• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 2–3 tablespoons cold water
• 1 medium red bell pepper, cut into strips
• 1 small zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 small eggplant, cut into cubes
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 3 tablespoons pine nuts
• 2 tablespoons chopped fresh parsley
• 1 teaspoon sumac or zaatar (optional)
• Extra olive oil, for drizzling

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a large bowl, toss the red bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and freshly ground black pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet.
3. Step 3: Roast the vegetables in the preheated oven for 22 to 25 minutes, stirring once halfway through, until they are charred at the edges and tender inside.
4. Step 4: While the vegetables roast, prepare the hummus. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, 3 tablespoons olive oil, ground cumin, and sea salt. Blend until smooth.
5. Step 5: Gradually add cold water, one tablespoon at a time, blending after each addition, until the hummus reaches a creamy, spreadable consistency. Taste and adjust seasoning if needed.
6. Step 6: Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until they turn golden and become fragrant. Remove from heat.
7. Step 7: Spread the whipped hummus on a serving platter or shallow bowl, using the back of a spoon to create a smooth swoosh.
8. Step 8: Arrange the roasted vegetables on top of the hummus. Sprinkle toasted pine nuts and chopped fresh parsley over the dish. If using, add sumac or zaatar for a tangy, aromatic finish.
9. Step 9: Drizzle extra olive oil over everything and serve immediately. This dish pairs wonderfully with warm pita bread or fresh crudités.

Tips & Variations

• For extra richness, add a drizzle of tahini on top before serving.
• Swap out the vegetables for seasonal favorites like carrots, mushrooms, or cherry tomatoes.
• Use toasted almonds or walnuts instead of pine nuts for a different crunch.
• Make the hummus ahead and store it chilled; roast the vegetables fresh on serving day for best flavor.

Storage

Store leftover hummus and roasted veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted vegetables gently in the oven or microwave before serving. The hummus is best served cold or at room temperature; stir it well before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas must be soaked overnight and cooked until tender before using. Canned chickpeas offer a quicker prep option.

What can I serve with this dish?

This hummus and roasted veggies plate pairs wonderfully with warm pita bread, fresh crudités, or even grilled meats for a more substantial meal.

Hummus with Roasted Veggies, Pine Nuts, and Fresh Herbs Recipe

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★★★★★

5 from 67 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Hummus Roasted Veggies recipe combines creamy, homemade hummus with perfectly roasted Mediterranean vegetables for a healthy, colorful, and flavorful dish. The dish features tender roasted red bell pepper, zucchini, red onion, and eggplant seasoned with smoked paprika and served atop a smooth tahini-lemon chickpea hummus, finished with toasted pine nuts, fresh parsley, and optional sumac or zaatar for an added burst of flavor. Ideal as a light meal or appetizer, it’s perfect served with warm pita bread or fresh crudités.

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Ingredients

Scale 1x2x3x

Hummus

• 1½ cups canned chickpeas, drained and rinsed
• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 2–3 tablespoons cold water

Roasted Vegetables

• 1 medium red bell pepper, cut into strips
• 1 small zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 small eggplant, cut into cubes
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• Freshly ground black pepper, to taste

Toppings and Garnishes

• 3 tablespoons pine nuts
• 2 tablespoons chopped fresh parsley
• 1 teaspoon sumac or zaatar (optional)
• Extra olive oil, for drizzling

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Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to a tender, slightly charred perfection.
2. Prepare vegetables: In a large bowl, combine the red bell pepper strips, zucchini half-moons, red onion wedges, and cubed eggplant. Drizzle with 1 tablespoon of olive oil, then sprinkle the smoked paprika, salt, and freshly ground black pepper to taste. Toss everything together to evenly coat the vegetables with the seasoning.
3. Roast vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 22 to 25 minutes, stirring once halfway through cooking to ensure even roasting. The vegetables should become tender and develop some charred spots.
4. Blend hummus base: While the vegetables roast, place the chickpeas, tahini, fresh lemon juice, minced garlic, 3 tablespoons of extra-virgin olive oil, ground cumin, and sea salt into a food processor. Blend until smooth, then gradually add cold water one tablespoon at a time until you reach a creamy consistency. Taste and adjust seasoning if necessary.
5. Toast pine nuts: Heat a dry skillet over medium heat and toast the pine nuts for 2 to 3 minutes, stirring frequently to prevent burning, until they turn golden and fragrant. Remove from heat and set aside.
6. Assemble plate: Spread the whipped hummus evenly on a serving platter or shallow bowl, creating a smooth swoosh shape with the back of a spoon for an elegant presentation.
7. Add roasted vegetables and toppings: Arrange the roasted vegetables over the hummus. Sprinkle the toasted pine nuts and chopped fresh parsley on top. Add sumac or zaatar if using, and finish with a drizzle of extra olive oil.
8. Serve: Serve the hummus roasted veggies immediately. This dish pairs wonderfully with warm pita bread or fresh crudités for dipping.

Notes

• You can substitute sumac or zaatar with a pinch of smoked paprika or za’atar seasoning for a different flavor profile.
• If you prefer a smoother hummus, peel the chickpeas before blending.
• Vegetables can be varied to include carrots, cherry tomatoes, or mushrooms depending on preference.
• For a spicier version, add a pinch of cayenne pepper to the roasted vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat vegetables gently before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Keywords: hummus, roasted vegetables, Mediterranean recipe, healthy appetizer, vegetarian, tahini, vegan option