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Easy Roasted Vegetable Hummus in white bowl topped with microgreens and surrounded by fresh veggies on white marble close up overhead view

Easy Roasted Vegetable Hummus

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  • Author: Aberdeen
  • Total Time: 35 minutes
  • Yield: Serves 4 to 6 1x
  • Diet: Vegan


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! 


Units Scale
  • 2 cups broccoli florets
  • 2 large carrots, peeled and largely diced
  • 1/2 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
  • 1/2 teaspoon ground black pepper
  • 1/4 cup + 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice


  1. 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.
  2. 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.
  3. 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