Hummus Roasted Veggies (Printable)

A creamy base crowned with smoky roasted vegetables and toasted pine nuts for a vibrant Mediterranean touch.

# 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

# Method:

01 - Set the oven temperature to 425°F.
02 - Combine the red bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and black pepper in a mixing bowl. Toss to coat evenly and spread on a baking sheet.
03 - Roast the vegetables in the oven for 22 to 25 minutes, stirring once halfway through, until tender and charred at the edges.
04 - In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, 3 tablespoons olive oil, ground cumin, and sea salt. Process until smooth, adding cold water a tablespoon at a time until a creamy consistency is achieved. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast pine nuts for 2 to 3 minutes, stirring frequently until golden and fragrant. Remove from heat.
06 - Spread the hummus onto a serving platter or shallow bowl, creating a smooth swoosh with the back of a spoon.
07 - Arrange the roasted vegetables over the hummus. Sprinkle with toasted pine nuts, chopped parsley, and sumac or zaatar if desired. Drizzle with extra olive oil.
08 - Serve immediately accompanied by warm pita bread or fresh crudités if preferred.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in under 45 minutes, which means you can actually make it for guests without stress.
  • The contrast between creamy hummus and charred, slightly caramelized vegetables creates this addictive texture play that keeps you coming back for another spoonful.
  • It's naturally vegan and gluten-free, so it works for almost any table without feeling like an afterthought.
02 -
  • If your hummus tastes bitter or grainy, your tahini might have separated or been old—stir tahini jars from the bottom before measuring, and always taste it on its own first.
  • Don't skip toasting the pine nuts in a dry pan; they taste like nuts that way instead of something sad and raw.
  • Cold water added gradually is the difference between silky hummus and something that breaks and becomes slick—patience here really matters.
03 -
  • Use a food processor rather than a blender for hummus—blenders can overwork it and make it gluey instead of fluffy.
  • Save a tablespoon of the chickpea cooking liquid before draining; sometimes it helps achieve the perfect consistency better than plain water.
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