Pin It I started making this on weeknights when I needed something colorful that didn't require much thought. The hummus whips up while the oven does all the work on the vegetables, and by the time I've cleaned up the food processor, everything's ready to assemble. It's one of those dishes that looks impressive but actually gives you time to sit down.
My neighbor once brought over a version of this after I mentioned I was tired of the same snacks. She used whatever vegetables were about to go soft in her fridge, and I realized the recipe was more forgiving than I'd assumed. Now I make it whenever I have friends coming over, and it's always gone before anything else on the table.
Ingredients
- Chickpeas: Canned ones work beautifully here, just make sure to rinse them well so the hummus doesn't taste tinny.
- Tahini: Stir the jar before measuring because the oil separates, and you want that creamy paste at the bottom.
- Lemon juice: Fresh is worth it, the brightness cuts through the richness and wakes up the garlic.
- Garlic: One clove is enough, more can overpower the delicate nuttiness of the tahini.
- Olive oil: Use a good one for drizzling at the end, it sits on top and you'll taste it first.
- Cumin: Just half a teaspoon adds warmth without making it taste like a spice cabinet.
- Cold water: This is the secret to airy, whipped hummus instead of thick paste.
- Red bell pepper: Sweetens as it roasts and adds a pop of color that makes the whole dish look alive.
- Zucchini: Slice it thin so the edges get crispy and a little caramelized.
- Red onion: The wedges soften and char, turning sweet and almost jammy.
- Eggplant: Cut it small so it cooks through and doesn't stay spongy in the center.
- Smoked paprika: This is what gives the vegetables that campfire flavor even though they're just in the oven.
- Pine nuts: Toast them in a dry pan and don't walk away, they go from golden to burnt in seconds.
- Parsley: Fresh and chopped right before serving keeps it bright green and fragrant.
- Sumac or zaatar: Optional but worth it, the tanginess ties everything together.
Instructions
- Get the oven ready:
- Preheat to 425°F so it's hot enough to char the vegetables instead of steaming them. A properly heated oven makes all the difference in getting those crispy edges.
- Prep the vegetables:
- Toss the bell pepper, zucchini, onion, and eggplant with olive oil, smoked paprika, salt, and pepper in a bowl, then spread them on a baking sheet in a single layer. Don't crowd them or they'll steam instead of roast.
- Roast until charred:
- Let them cook for 22 to 25 minutes, stirring once halfway through so they brown evenly. You want some dark spots, that's where the flavor lives.
- Blend the hummus:
- While the vegetables roast, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Add cold water one tablespoon at a time and blend until it's silky and light.
- Toast the pine nuts:
- Heat a dry skillet over medium, add the pine nuts, and stir constantly for 2 to 3 minutes. They'll turn golden and smell nutty, then you pull them off the heat immediately.
- Swoosh and top:
- Spread the hummus on a platter with the back of a spoon, making little valleys for the oil to pool. Pile the roasted vegetables on top, scatter the pine nuts, parsley, and sumac, then drizzle with olive oil.
Pin It I made this once for a potluck and someone asked if I'd ordered it from a restaurant. It wasn't a compliment to my cooking as much as a reminder that simple things, done with a little attention, can feel special without trying too hard.
What to Serve It With
Warm pita is the obvious choice, but I've also served it with crackers, toasted sourdough, or cucumber slices when I'm pretending to eat lighter. It works as an appetizer or, if you're hungry and don't feel like cooking anything else, pile it over rice or quinoa and call it dinner.
How to Store Leftovers
The hummus keeps in the fridge for up to four days in an airtight container, though it thickens as it sits. Just stir in a little cold water or olive oil before serving. The roasted vegetables are best eaten the same day, but they'll last a couple days and taste good cold on a sandwich or stirred into pasta.
Small Adjustments That Work
You can swap the vegetables for whatever's in season or needs using up. I've done this with carrots, cauliflower, cherry tomatoes, and mushrooms, and it's always been fine. If you like heat, stir a spoonful of harissa into the hummus or sprinkle chili flakes over the top before serving.
- If you don't have tahini, sunflower seed butter works in a pinch, though the flavor will be a little different.
- Toast the pine nuts ahead of time and keep them in a jar so you're not doing everything at once.
- Use smoked salt instead of regular if you want even more of that charred, outdoor flavor.
Pin It This is the kind of recipe I make when I want something that feels like I tried, but didn't actually require much effort. It's proof that a little char, good olive oil, and something creamy can turn a handful of vegetables into something people remember.
Recipe FAQs
- → What vegetables work best for roasting?
Firm vegetables like bell peppers, zucchini, red onion, and eggplant roast well, developing a smoky, tender texture.
- → How can I achieve a creamy base?
Blend chickpeas with tahini, lemon juice, garlic, olive oil, cumin, and cold water until smooth for a silky consistency.
- → Can I substitute the pine nuts?
Yes, toasted almonds or walnuts provide a similar crunch and nutty flavor if pine nuts aren’t available.
- → Is this dish suitable for special diets?
It’s naturally vegan and gluten-free when served without bread or with gluten-free options.
- → What enhances the smoky flavor of the vegetables?
Roasting at high heat with smoked paprika and a touch of olive oil intensifies the smoky, charred taste.