Need more veggies in your life? Try this easy roasted vegetable hummus! A simple, delicious way to sneak more veggies into your (and your kiddos!) diet. Enjoy with crudités, pita bread, on a sandwich, you name it!
Fun fact: Aella is now 15 months old and I'm still dealing with postpartum issues. The newest? Oh HEY high cholesterol! Turns out having preeclampsia during pregnancy put me at a higher risk for developing it. Luckily, I'm already much better than I was last year around this time, but it's still a work in progress. Now what are the doctors orders? Exercise obviously (I try), eat lean meats, low fat dairy, and LOTS of veggies. But TBH I can only snack on so many raw veggies without dying for some salty tortilla chips before long 😬. Solution? Treat myself like my toddler and sneak them into all my food 🤣. Ergo, easy roasted vegetable hummus!
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Why You'll Love This Recipe
Personally, I never eat enough vegetables so this is a delicious and easy way to snack on them all day long! But I'm gonna be real with you. The real reason you'll love this is this easy roasted vegetable hummus is because...it's secretly a kitchen sink recipe! I had broccoli, carrots and an enormous red onion chillin in my fridge so guess what? That's what's in this batch 😎. You can also use cauliflower, beets, pretty much any type of squash...whatever you got in your kitchen.
What You'll Need
Aside from the veggies in your fridge and a few other ingredients, you'll wanna grab these three things for sure:
- Food processor - Theoretically, you could mix this together by hand by chopping it up the roasted vegetables as small as humanly possible for a chunky hummus but I much prefer the version you get by pulsing it until perfectly smooth.
- Baking sheet - For roasting up your veggies!
- Tahini - No hummus is complete without a tasty tahini base.
Freezing and Storage
This easy roasted vegetable hummus recipe can be kept in an airtight container in the refrigerator for 4 to 5 days and in the freezer for up to 4 months. However, a couple tricks are best for freezing this particular dip. First, leave a little space between the hummus and the lid as it will expand in the freezer. Second, top the hummus with a thin layer of olive oil to keep it from drying out in there. Third, be aware the texture can change the longer it's in there but it will still taste delectable! Once it's thawed, give it a good stir. It also will follow the same rules as it would for refrigeration storage (consume with 4 to 5 days of thawing).
Commonly Asked Questions
Absolutely! Pretty much any vegetable you can roast is an option. While this version uses broccoli, carrots, and red onion, I also like to use various squashes, beets, cauliflower...though I will say I've never tried it with brussel sprouts.
You can definitely make hummus with bell pepper. However, roasting them up is slightly different than the directions for this dish. You can check how to do so by looking at my roasted red bell pepper hummus recipe.
It is! Vegetarian, vegan, gluten-free AND dairy-free 💅🏻.
What To Serve With This Recipe
Not sure what to eat easy roasted vegetable hummus with? Check out some delectable Mediterranean options below!
- Easy Mediterranean Baked Feta
- Mediterranean Prosciutto Burrata Flat Bread
- Summertime Greek Pasta Salad
- Vegetarian Greek Pizza
Easy Roasted Vegetable Hummus
- Total Time: 35 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegan
Description
Need more veggies in your life? Try this easy roasted vegetable hummus! A simple, delicious way to sneak more veggies into your (and your kiddos!) diet. Enjoy with crudités, pita bread, on a sandwich, you name it!
Ingredients
- 2 cups broccoli florets
- 2 large carrots, peeled and largely diced
- ½ large red onion, largely diced
- 15 ounces canned garbanzo beans, drained
- 6 tablespoons tahini
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ cup + 2 tablespoons olive oil
- ¼ cup fresh lemon juice
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Instructions
- Preheat oven to 400˚F. Toss veggies with 2 tablespoons of the olive oil, salt and pepper on a foil or parchment paper lined sheet tray. Arrange in a single layer and cook in the oven for 25 to 30 minutes until softened and cooked through. Remove from heat and let cool.
- Once cooled, pulse the roasted veggies with all remaining ingredients in a food processor until completely smooth. If the mixture is too thick, add a couple teaspoons of water at a time and pulse until desired consistency is reached. Add salt and pepper to taste.
- Garnish with a drizzle of olive oil, ground black pepper, a little smoked paprika, and a sprinkle of finishing salt. Enjoy with fresh veggies, pita bread, on a sandwich, you name it!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Roasting, Food Processor
- Cuisine: Mediterranean
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