Roasted Vegetable Hummus Recipe
Served with grilled pita and fresh vegetables
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Ingredients
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Roasted Vegetables
Hummus Base
For Serving
Method
Roasting the Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and slice the red bell pepper, zucchini, and carrot into bite-sized pieces. Peel the garlic cloves.
- 2
Toss and Roast
In a bowl, combine the chopped vegetables and garlic with olive oil, salt, and black pepper. Toss until evenly coated. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
Making the Hummus
- 3
Blend Ingredients
In a food processor, add the roasted vegetables (reserve some for garnish), canned chickpeas, tahini, lemon juice, ground cumin, water, and salt. Blend until smooth, scraping down the sides as necessary.
- 4
Adjust Consistency
If the hummus is too thick, add an additional tablespoon of water and blend again until you reach your desired consistency. Drizzle in olive oil while blending for a creamier texture.
Preparing for Serving
- 5
Prepare Pita Bread
While the hummus is blending, grill or warm the pita bread on a skillet or in a toaster until slightly crisp.
- 6
Serve
Transfer the hummus to a serving bowl, garnish with the reserved roasted vegetables, and drizzle with a little more olive oil if desired. Serve with grilled pita and fresh vegetables on the side.