Moroccan Vegetable Topped Hummus
Transform your hummus spread into a mesmerizing Moroccan-inspired masterpiece with this vibrant Moroccan Vegetable Topped Hummus recipe. Featuring a medley of sautéed vegetables—red onion, zucchini, carrot, and red bell pepper—infused with aromatic spices like cumin, coriander, paprika, and a hint of cinnamon, this dish bursts with earthy and sweet flavors that perfectly complement creamy hummus. Golden raisins add pops of natural sweetness, while chickpeas lend satisfying texture and protein. A garnish of fresh parsley, crunchy pine nuts or slivered almonds, and a drizzle of olive oil ties everything together for an irresistible, shareable appetizer or snack. Perfect for serving with pita bread or fresh veggie sticks, this stunning recipe is a quick and wholesome way to impress at your next gathering or elevate everyday meals. Keywords: Moroccan vegetable hummus, spiced vegetable hummus, Mediterranean appetizer, healthy hummus topping.
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Recipe Information
Ingredients
- 2 cups Hummus (store-bought or homemade)
- 3 tablespoons Olive oil
- 1 medium Red onion, finely diced
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Canned chickpeas, rinsed and drained
- 0.25 cup Golden raisins
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Pine nuts or slivered almonds (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced carrot, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables become tender.
Sprinkle the cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper over the vegetables. Mix well to coat evenly with the spices.
Add the canned chickpeas and golden raisins to the skillet. Stir to combine and allow to cook for another 2-3 minutes to heat through.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Spread the hummus evenly on a large serving plate or platter, creating a shallow well in the center.
Spoon the warm spiced vegetable mixture over the hummus, spreading it out evenly.
Drizzle the remaining 2 tablespoons of olive oil over the top.
Sprinkle with pine nuts or slivered almonds, if using, for a crunchy garnish.
Serve immediately with pita bread, crackers, or fresh vegetable sticks. Enjoy!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 50.2 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
