Hummus Roasted Veggies (Printable)

Whipped chickpeas paired with smoky roasted vegetables and crunchy pine nuts for a Mediterranean-inspired delight.

# What You’ll 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, diced
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

# Directions:

01 - Set oven to 425°F (220°C).
02 - Toss red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and freshly ground black pepper. Arrange in a single layer on a baking sheet.
03 - Bake vegetables for 22 to 25 minutes, stirring once midway, until tender and charred.
04 - In a food processor, combine chickpeas, tahini, lemon juice, garlic, 3 tablespoons olive oil, ground cumin, and sea salt. Blend until smooth, slowly adding cold water by the tablespoon until creamy. Adjust seasoning to taste.
05 - Heat a dry skillet over medium, toast pine nuts for 2 to 3 minutes, stirring frequently, until golden and aromatic.
06 - Spread hummus evenly onto a serving platter or shallow bowl, creating a swoosh with the back of a spoon.
07 - Top the hummus with roasted vegetables, sprinkle pine nuts and chopped parsley over, then dust with sumac or zaatar if desired. Finish with a drizzle of olive oil.
08 - Serve immediately with warm pita bread or fresh vegetables for dipping.

# Expert Tips:

01 -
  • The contrast between silky hummus and charred vegetables creates a moment of satisfaction in every bite.
  • It's the kind of thing you can throw together on a random evening, yet it feels intentional enough to serve to people you're trying to impress.
  • One recipe transforms into a dip, a side, a light lunch—it adapts to whatever your week needs.
02 -
  • Rinsing your chickpeas thoroughly prevents that grainy texture—the canned liquid is mostly starch, and it will betray you.
  • The hummus will continue to thicken as it cools, so it's okay if it feels slightly looser than you want at room temperature.
  • Charred vegetables are not burnt vegetables; you're hunting for blackened edges with a tender interior, which takes attention but very little time.
03 -
  • Make the hummus earlier in the day and store it in the fridge; it'll actually taste better once the flavors settle.
  • Roast your vegetables just before serving, because the contrast between warm charred vegetables and cool hummus is exactly what makes this feel special.
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