Creamy Hummus with Roasted Veggies (Print View)

Smooth chickpea blend crowned with smoky roasted vegetables and toasted pine nuts for a vibrant 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 clove garlic, minced
05 - 3 tablespoons extra-virgin olive oil, plus additional for drizzling
06 - ½ teaspoon ground cumin
07 - ½ teaspoon sea salt
08 - 2 to 3 tablespoons cold water

→ Roasted Vegetables

09 - 1 medium red bell pepper, sliced 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

# Method:

01 - Set the oven to 425°F (220°C) to prepare for roasting the vegetables.
02 - Combine red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and pepper; arrange evenly on a baking sheet.
03 - Bake the vegetables for 22 to 25 minutes, stirring once, until tender and charred.
04 - In a food processor, process chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt until smooth. Add cold water gradually until desired creamy texture is achieved. Adjust seasoning to taste.
05 - In a dry skillet over medium heat, toast pine nuts for 2 to 3 minutes, stirring frequently until golden and aromatic.
06 - Spread the whipped hummus on a serving platter or shallow bowl, creating a smooth swoosh with the back of a spoon.
07 - Distribute roasted vegetables over the hummus, then sprinkle with toasted pine nuts, chopped parsley, and sumac or zaatar if desired. Drizzle with additional olive oil.
08 - Offer immediately alongside warm pita bread or fresh crudités.

# Expert Advice:

01 -
  • It looks like you spent hours arranging it, but the whole thing comes together in under an hour.
  • The contrast between creamy hummus and charred vegetables creates texture you cant stop reaching for.
  • You can swap in whatever vegetables are sitting in your crisper drawer and it still works beautifully.
02 -
  • Dont skip stirring the vegetables halfway through roasting or the bottom layer will steam and stick.
  • Add the water to the hummus slowly. Too much at once makes it soupy, and you cant take it back.
  • Toast pine nuts on medium heat, not high. I learned this after incinerating two batches in a row.
03 -
  • Make the hummus a day ahead and let it sit in the fridge. The flavors deepen overnight and it saves you time when youre ready to serve.
  • Use a wide, shallow platter instead of a deep bowl. It gives you more surface area for the swooshes and makes the whole thing look more impressive.
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