Hummus Roasted Veggies (Printable Version)

Smooth hummus paired with smoky roasted vegetables and crunchy pine nuts, inspired by Mediterranean flavors.

# What You Need:

→ 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 - 2–3 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 zaatar (optional)
20 - Extra olive oil, for drizzling

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Combine bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and black pepper. Arrange evenly on a baking sheet.
03 - Cook the vegetables in the oven for 22 to 25 minutes, stirring once midway, until tender and lightly charred.
04 - In a food processor, blend chickpeas, tahini, lemon juice, garlic, 3 tablespoons olive oil, cumin, and sea salt until smooth. Add cold water a tablespoon at a time until creamy consistency is achieved. 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 fragrant.
06 - Spread the hummus evenly on a serving platter, creating a swoosh with a spoon. Top with roasted vegetables, sprinkle with toasted pine nuts, chopped parsley, and sumac or zaatar if using.
07 - Drizzle with extra olive oil and serve immediately with warm pita bread or crudités.

# Expert Tips:

01 -
  • The hummus whips up so creamy you'll wonder if you actually made it yourself, no special equipment required beyond a food processor.
  • Roasted vegetables caramelize into something almost sweet, their edges catching char that makes every bite feel intentional.
  • It works as a dip, a spread, a side, or even stretched across a bowl as a light dinner—your vegetables and your appetite decide.
02 -
  • Hummus breaks if you rush the water—add it slowly and watch the texture rather than following a strict amount, because every tahini brand behaves differently.
  • Your vegetables won't roast properly if they're crowded on the pan; give them room so they caramelize instead of steam, and don't skip the halfway stir.
  • Pine nuts burn in seconds if you're not watching them, and burned pine nuts taste bitter enough to disappoint the whole dish, so stay present while they toast.
03 -
  • Save a tablespoon of the chickpea cooking liquid from the can before you drain it; sometimes adding a tiny bit of that starchy water instead of plain water gives the hummus an even silkier texture.
  • Let your oven come completely to temperature before the vegetables go in—a properly hot pan is what transforms them from cooked to caramelized, and that's the whole point.
Go Back