One Saturday afternoon i made Hummus With Roasted Veggies because I wanted something that felt healthy and filling but honestly didn’t taste like I was forcing myself to eat it. I had a tray of vegetables left from dinner one night, added them over a bowl of hummus the next day, and it turned into one of those simple meals I kept coming back to.
The roasted vegetables become slightly sweet and caramelized while the hummus stays creamy and smooth underneath. Together they make a meal that feels satisfying without being heavy. I’ve made this for lunches, light dinners, meal prep, and honestly days when I wanted something easy that still felt homemade. If you already enjoy recipes like Mixed Cucumber Salad, Red Cabbage Salad, or Avocado And Sprout Sandwiches, this hummus with roasted veggies fits perfectly into that fresh homemade meal rotation.
Why You Will Love This Hummus With Roasted Veggies
What I love most about this recipe is how simple it is while still having plenty of flavor.
The vegetables get slightly caramelized in the oven, which makes them taste completely different from raw vegetables.
Another thing I like is that you can use whatever vegetables you already have in the fridge.
It’s also great for meal prep because everything stores well and can be enjoyed cold or warm.
What You Will Need For Hummus With Roasted Veggies
A large baking sheet works best because the vegetables roast more evenly when they have space.
You’ll also need a mixing bowl for tossing the vegetables with seasoning.
A sharp knife helps cut the vegetables into similar-sized pieces for even roasting.
If you like serving bowls with toppings, a shallow bowl honestly works really well here.
Ingredients For Hummus With Roasted Veggies
For The Roasted Vegetables
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving
- 2 cups hummus
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
How To Make Hummus With Roasted Veggies
Preheat the oven to 220°C (425°F).
Add the zucchini, bell peppers, onion, and broccoli to a large bowl.
Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper.
Toss everything until evenly coated.
Spread the vegetables onto a baking sheet in a single layer.
Roast for about 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
Spread the hummus into serving bowls or onto a serving platter.
Top with the roasted vegetables.
Drizzle with lemon juice and sprinkle with chopped parsley before serving.
I usually serve this with warm pita bread because honestly the hummus and roasted vegetables are too good not to scoop up with something. This hummus with roasted veggies also goes really well with Strawberry Lemonade, Watermelon and Celery Juice, or even Greek Yogurt Pudding if you’re putting together a light lunch spread.
Tips For Hummus With Roasted Veggies
Try not to overcrowd the baking sheet or the vegetables will steam instead of roast.
Cut the vegetables into similar-sized pieces so they cook evenly.
Store the hummus and vegetables separately if making this ahead for meal prep.
A sprinkle of feta cheese on top honestly tastes really good if you want extra flavor.
Hummus With Roasted Veggies
Description
The roasted vegetables become slightly sweet and caramelized while the hummus stays creamy and smooth underneath. Together they make a meal that feels satisfying without being heavy. I’ve made this for lunches, light dinners, meal prep, and honestly days when I wanted something easy that still felt homemade.
Ingredients
For Serving
Instructions
-
Preheat the oven to 220°C (425°F).
-
Add the zucchini, bell peppers, onion, and broccoli to a large bowl.
-
Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper.
-
Toss everything until evenly coated.
-
Spread the vegetables onto a baking sheet in a single layer.
-
Roast for about 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
-
Spread the hummus into serving bowls or onto a serving platter.
-
Top with the roasted vegetables.
-
Drizzle with lemon juice and sprinkle with chopped parsley before serving.
