Hummus Roasted Veggies (Printable version)

Whipped chickpea spread topped with smoky roasted vegetables and crunchy toasted pine nuts.

# 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
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.
02 - Toss the bell pepper, zucchini, red onion, and eggplant with 1 tablespoon olive oil, smoked paprika, salt, and freshly ground black pepper. Spread evenly on a baking sheet.
03 - Roast the vegetables for 22 to 25 minutes, stirring once halfway through, until tender and charred.
04 - In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, 3 tablespoons olive oil, ground cumin, and sea salt. Blend until smooth, adding cold water one tablespoon at a time to reach desired creaminess. Adjust seasoning to taste.
05 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant.
06 - Spread the hummus onto a serving platter or shallow bowl, creating a swoosh with the back of a spoon.
07 - Top the hummus with the roasted vegetables, toasted pine nuts, chopped parsley, and sumac or zaatar if desired. Drizzle with extra olive oil.
08 - Serve immediately alongside warm pita or crudités if preferred.

# Expert Advice:

01 -
  • The hummus whips into something so light and airy you'll wonder if you made a mistake—but you didn't, it's magic.
  • Roasting vegetables instead of serving them raw transforms them into something almost caramelized and smoky, entirely different from what you'd expect.
  • It's elegant enough to serve at a dinner party but easy enough to throw together on a Tuesday night when you want something that feels more intentional than ordinary.
02 -
  • If your hummus looks broken or grainy, you usually haven't blended long enough—keep going, it will come together, often suddenly.
  • The texture of finished hummus should be almost cloud-like, achieved only by adding water slowly and blending patiently, not by using more oil.
  • Roasted vegetables must hit a hot oven or they'll release moisture and cook instead of char—patience on preheating matters more than any other step.
03 -
  • Blend your hummus until it looks almost impossibly light and fluffy—this takes at least three full minutes, longer than most people expect, and that patience is the difference between dense and transcendent.
  • Roast your vegetables at high heat on a crowded oven rack; anything less and they'll stew instead of char, losing the caramelized edges that make this dish sing.
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