Creamy hummus roasted veggies (Printable)

Smooth whipped chickpeas paired with smoky roasted vegetables and pine nuts for a flavorful Mediterranean dish.

# 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, 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 to prepare for roasting vegetables.
02 - Toss bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and pepper, then spread evenly on a baking sheet.
03 - Roast for 22–25 minutes, stirring once, until vegetables are charred and tender.
04 - Combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt in a food processor. Blend until smooth, gradually adding cold water until reaching desired creaminess. Adjust seasoning to taste.
05 - In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring frequently until golden and fragrant.
06 - Spread hummus onto a serving platter or shallow bowl, creating a swoosh with the back of a spoon.
07 - Top with roasted vegetables, sprinkle toasted pine nuts and chopped parsley, add sumac or zaatar if desired, then drizzle with extra olive oil.
08 - Serve immediately alongside warm pita bread or fresh crudités.

# Expert Tips:

01 -
  • It's an appetizer that looks impressive but requires almost no special skill—just a hot oven and a food processor.
  • The smoky vegetables against creamy hummus creates a textural contrast that feels like the whole Mediterranean in one bite.
  • It works for dinner parties, lunch bowls, or those nights when you want something pretty but substantial without the fuss.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid is the enemy of silky hummus.
  • Hummus gets thicker as it sits because the chickpeas absorb moisture, so make it slightly looser than you think you want it.
  • The vegetables must be warm when they hit the hummus or you've lost half the point; this isn't a cold dish pretending.
03 -
  • Make your hummus slightly creamier than you think it needs to be because it sets up a bit as it cools, and you want it to stay silky and spoonable.
  • Keep the roasted vegetables warm by tossing them back into the still-hot pan while the oven cools, then top the hummus right before serving.
Go Back