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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to a tender, slightly charred perfection.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
