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Hummus with Roasted Vegetables Recipe

Middle Eastern · Appetizer · 45 min total

A creamy, homemade hummus topped with caramelized roasted vegetables for a vibrant and healthy appetizer or light meal.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• 2 tablespoons water, plus more as needed
• 1 tablespoon pine nuts, for garnish (optional)
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss eggplant, bell pepper, and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet.
3. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly charred. Let cool slightly.
4. In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth, scraping sides as needed.
5. With processor running, add remaining 1 tablespoon olive oil and 2 tablespoons water; blend until creamy. Add more water 1 tablespoon at a time if too thick.
6. Spread hummus onto a serving plate. Top with roasted vegetables, drizzle with extra olive oil, and garnish with pine nuts and parsley if desired.

Tips

• Hummus can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.
• Roast vegetables until well caramelized for maximum flavor.
• Adjust lemon juice and salt to taste.

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