Description
A vibrant bowl of roasted vegetables paired with creamy hummus. Nutritious, colorful, and satisfying, this dish is perfect for any meal.
Ingredients
1 zucchini, sliced
2 medium carrots, halved lengthwise
1 cup cherry tomatoes
1 medium beet, peeled and diced
1 yellow bell pepper, diced
1 cup canned chickpeas, drained
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
1 cup hummus (classic or flavored)
1 tbsp extra virgin olive oil (for drizzling)
1 tbsp fresh parsley or cilantro, chopped
Optional: lemon wedges or za’atar for garnish
Instructions
Preheat oven to 200°C (400°F). Toss vegetables with olive oil, paprika, garlic powder, salt, and pepper.
Arrange veggies on parchment-lined trays. Roast 25–30 minutes, flipping halfway, until tender and caramelized.
Warm chickpeas by roasting or crisping in a skillet with olive oil and seasoning.
Spread hummus in the bowl’s center and arrange roasted veggies around it.
Drizzle olive oil, sprinkle fresh herbs, and garnish with lemon or za’atar.
Notes
Swap in seasonal veggies, drizzle with tahini, or add quinoa for extra protein. Perfect for meal prep and stays fresh for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean