Hummus Roasted Veggies (Printable Format)

Creamy hummus crowned with smoky roasted vegetables and toasted pine nuts, inspired by Mediterranean flavors.

# What's Needed:

→ 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 Make It:

01 - Set the oven to 425°F and allow it to reach temperature.
02 - Combine red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and black pepper. Arrange them evenly on a baking sheet.
03 - Roast for 22 to 25 minutes, stirring once halfway through, until vegetables are tender and charred.
04 - In a food processor, process the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt until smooth. Gradually add cold water, one tablespoon at a time, until creamy consistency is achieved. Adjust seasoning to taste.
05 - Over medium heat, toast pine nuts in a dry skillet for 2 to 3 minutes, stirring frequently until golden and aromatic.
06 - Spread the hummus on a serving platter or shallow bowl, creating a gentle swoosh with the back of a spoon.
07 - Top with the roasted vegetables, sprinkle toasted pine nuts and chopped parsley, and optionally dust with sumac or zaatar. Drizzle with additional olive oil.
08 - Serve immediately, accompanied by warm pita bread or fresh crudités if desired.

# Expert Advice:

01 -
  • It's the kind of dish that looks effortlessly elegant but comes together in less time than you'd spend scrolling through your phone.
  • The texture contrast between creamy hummus and caramelized vegetables with crunchy pine nuts is genuinely addictive.
  • One batch feeds four people or becomes your snack for the next three days—honestly, no regrets either way.
02 -
  • The hummus can seize up if you rush it or don't add the water gradually—patience here actually rewards you.
  • Room temperature is your friend; let the hummus sit out for 10 minutes before serving so the flavors wake up and it becomes more than the sum of its parts.
  • The vegetables need that high heat to actually caramelize, not just soften—425°F is the minimum, not a suggestion.
03 -
  • Make the hummus and roast the vegetables on separate timelines so you're not rushing—hummus keeps for days, so prep it ahead if you want zero stress.
  • If your hummus feels too thick, an ice cube melted in will loosen it without diluting the flavor like adding more water might.
  • Taste everything before it hits the platter; adjusting salt and lemon juice now means no regrets later.
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