Roasted Vegetable Hummus
Elevate your hummus game with this vibrant Roasted Vegetable Hummus, a flavorful twist on the classic dip that’s loaded with smoky, caramelized veggies and wholesome, plant-based goodness. This creamy spread combines oven-roasted red bell pepper, zucchini, and carrots with protein-packed chickpeas, rich tahini, and a zesty splash of lemon juice, creating a nutrient-dense snack that’s perfect for healthier entertaining or midweek meal prep. Seasoned with a hint of cumin and topped with paprika and fresh parsley, this dish is as visually stunning as it is delicious. Whether you’re dipping pita bread, crunchy veggies, or crackers, this roasted vegetable hummus is sure to be your next go-to for appetizers, spreads, or light lunches. Ready in under 45 minutes, it's a simple yet impressive recipe that’s vegan, gluten-free, and packed with flavor.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 medium Carrot
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Garlic cloves
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop the red bell pepper, zucchini, and carrots into large chunks for even roasting.
Place the chopped vegetables on the prepared baking sheet. Add the garlic cloves (unpeeled) to the sheet.
Drizzle the vegetables with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon ground black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool slightly. Peel the roasted garlic cloves once cooled.
In a food processor, combine the roasted vegetables, roasted garlic, chickpeas, tahini, lemon juice, ground cumin, and 1 tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
If the hummus is too thick, add a tablespoon of water at a time until you reach your desired consistency.
Taste the hummus and adjust the seasoning if needed by adding more salt, lemon juice, or spices.
Transfer the hummus to a serving bowl, drizzle with a little olive oil, and garnish with paprika and fresh parsley if desired.
Serve immediately with pita bread, crackers, or fresh vegetables, or refrigerate for up to 5 days in an airtight container.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 39.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4916 mg | 378% | |
| Iron | 21442.1 mg | 119123% | |
| Potassium | 2386 mg | 51% | |
*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.
