Hummus with Roasted Vegetables (Printable)

Smooth whipped hummus topped with smoky roasted vegetables and pine nuts for a fresh, vibrant dish.

# What You 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, plus extra 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, 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 vegetable roasting.
02 - Toss red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet.
03 - Bake vegetables for 22 to 25 minutes, stirring once midway, until tender and charred at the edges.
04 - Process chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt until smooth. Gradually add cold water to reach creamy consistency. 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.
06 - Spread the hummus evenly on a serving platter, then layer with roasted vegetables. Sprinkle with toasted pine nuts, chopped parsley, and optional sumac or zaatar. Drizzle with additional olive oil.
07 - Present immediately, accompanying with warm pita bread or fresh crudités if desired.

# Expert Suggestions:

01 -
  • It's deceptively simple—impressive enough for guests, easy enough for a Tuesday lunch.
  • The char on the vegetables gives you that smoky depth without any fussy technique.
  • One bowl becomes an appetizer, a side, or even a light meal depending on what you pair it with.
02 -
  • Don't skip the cold water step when blending—rushing it creates a dense, gluey hummus instead of something cloud-like.
  • Those charred edges on the vegetables aren't mistakes, they're exactly what you're after.
  • Toast your pine nuts in a completely dry pan; even a whisper of oil can make them go from golden to burnt in seconds.
03 -
  • Blend your hummus the day before; it actually improves as the flavors meld, and it takes the pressure off the day of.
  • Keep your food processor running longer than feels necessary—the longer you blend, the creamier it becomes, and that's the whole point.
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