Creamy Hummus Roasted Veggies (Print Version)

Smooth hummus crowned with smoky roasted vegetables and toasted pine nuts, perfect for a light Mediterranean meal.

# What You'll Need:

→ Hummus Base

01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1/4 cup tahini
03 - 2 tablespoons fresh lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 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 - 1/2 teaspoon smoked paprika
15 - 1/2 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 Make It:

01 - Set the oven temperature to 425°F and allow it to preheat fully.
02 - Combine red bell pepper strips, zucchini half-moons, red onion wedges, and eggplant cubes with olive oil, smoked paprika, salt, and freshly ground black pepper; toss to coat evenly and spread on a baking sheet.
03 - Place the vegetables in the oven and roast for 22 to 25 minutes, stirring once halfway through until they are charred and tender.
04 - While vegetables roast, process chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and sea salt in a food processor until smooth, adding cold water one tablespoon at a time until creamy; adjust seasoning to taste.
05 - In a dry skillet over medium heat, toast pine nuts for 2 to 3 minutes, stirring frequently, until they turn golden and release fragrance.
06 - Spread the whipped hummus evenly on a serving platter using the back of a spoon to create a swoosh design.
07 - Layer roasted vegetables over the hummus, then sprinkle toasted pine nuts, chopped parsley, and optional sumac or zaatar; finish with a drizzle of olive oil.
08 - Offer immediately alongside warm pita bread or fresh crudités if desired.

# Expert Tips:

01 -
  • The hummus whips up creamy and luscious in minutes, and there's real magic in how the tahini transforms from grainy to silk.
  • Those charred vegetables give you that restaurant-quality char without needing a fancy grill, just a hot oven and a little patience.
  • It's the kind of dish that works for almost any moment—a quick lunch, a casual appetizer, or a light dinner with some grains.
02 -
  • Cold water is the secret to silky hummus—it sounds silly, but it actually blends in more smoothly and keeps the whole thing from becoming heavy and dense.
  • Taste your hummus before plating and adjust the lemon juice and salt first; those two things do almost all the seasoning work.
  • Roasted vegetables are best when they're still warm or at room temperature, so time it so everything finishes around the same moment.
03 -
  • A food processor is worth its weight for hummus—a blender will work but won't give you the same velvety texture because it creates heat that can separate the tahini.
  • Don't skip the initial rinse of the canned chickpeas; the starchy liquid they sit in makes the hummus gluey instead of light.
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