Creamy Hummus Roasted Veggies (Printable)

Smooth hummus paired with charred vegetables and pine nuts for a flavorful, light Mediterranean-inspired dish.

# Ingredient List:

→ 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 Steps:

01 - Set oven temperature to 425°F (220°C).
02 - Combine red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and black pepper; distribute evenly on a baking sheet.
03 - Bake for 22 to 25 minutes, stirring once halfway through, until vegetables are tender and charred.
04 - Process chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and sea salt until smooth; gradually add cold water until creamy consistency is achieved. Adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast pine nuts while stirring frequently for 2 to 3 minutes until golden and aromatic.
06 - Spread hummus onto a serving platter forming a swoosh shape; arrange roasted vegetables on top, sprinkle with toasted pine nuts, chopped parsley, and optional sumac or zaatar; drizzle with additional olive oil.
07 - Present immediately with warm pita bread or assorted crudités if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen but honestly takes less time than a grocery run.
  • The contrast between the cool, creamy hummus and the warm, smoky vegetables feels like a small revelation on the plate.
  • It works equally well as an appetizer, a light lunch, or something to graze on while standing at the kitchen counter.
02 -
  • Tahini temperature matters more than you'd think—room temperature is ideal, and if yours came from the refrigerator, let it sit out for ten minutes before blending.
  • Those dark, slightly burnt edges on the vegetables aren't mistakes; they're the entire point and where most of the flavor concentrates.
  • The hummus will thicken as it cools, so if you're making it ahead, blend it a touch looser than you think you want.
03 -
  • If your food processor is small, blend the hummus in batches rather than overstuffing it—you'll get a smoother, more luxurious texture with less effort.
  • Keep a handful of pine nuts toasting in a skillet while the vegetables come out of the oven; the timing works perfectly and the smell signals that dinner is almost ready.
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