Creamy whipped hummus veggies (Print Version)

Smooth whipped base topped with smoky roasted vegetables and pine nuts, featuring Mediterranean flavors.

# What You'll Need:

→ Hummus Base

01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1/4 cup tahini
03 - 2 tablespoons fresh lemon juice
04 - 1 garlic clove, minced
05 - 3 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2 to 3 tablespoons cold water

→ Roasted Vegetables

09 - 1 medium red bell pepper, cut into strips
10 - 1 small zucchini, sliced into half-moons
11 - 1 small red onion, cut into wedges
12 - 1 small eggplant, cut into cubes
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt
16 - Freshly ground black pepper, to taste

→ Toppings

17 - 3 tablespoons pine nuts
18 - 2 tablespoons chopped fresh parsley
19 - 1 teaspoon sumac or zaatar (optional)
20 - Extra olive oil, for drizzling

# How To Make:

01 - Set the oven to 425°F.
02 - Combine red bell pepper, zucchini, red onion, and eggplant with olive oil, smoked paprika, salt, and black pepper. Arrange evenly on a baking sheet.
03 - Bake for 22 to 25 minutes, stirring once halfway through, until vegetables become charred and tender.
04 - In a food processor, blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and sea salt until smooth, adding cold water gradually to achieve creamy consistency. Adjust seasoning as needed.
05 - Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until golden and aromatic.
06 - Spread the hummus on a serving platter with the back of a spoon to create a smooth swoosh.
07 - Layer roasted vegetables over the hummus, then sprinkle toasted pine nuts, chopped parsley, and optional sumac or zaatar. Drizzle with additional olive oil.
08 - Present immediately, optionally accompanied by warm pita bread or fresh crudités.

# Expert Tips:

01 -
  • The hummus is silkier than anything store-bought because you control the water and stop blending exactly when it's perfect.
  • Charred vegetables taste nothing like raw—the heat brings out sweetness and smoke that transforms the whole dish.
  • It works as an elegant appetizer, a lunch bowl, or that thing you set out when people arrive hungry and you want to seem effortlessly prepared.
02 -
  • Don't skip rinsing the canned chickpeas; that starchy water is the enemy of smooth hummus and will make it grainy no matter how long you blend.
  • Cold water is non-negotiable when thinning hummus—room-temperature or warm water breaks the emulsion and leaves you with something separated and sad.
  • Vegetables continue to soften slightly as they cool, so pull them from the oven when they still have a little firmness; they'll be perfect in 2 minutes.
03 -
  • If your hummus breaks or looks grainy, it's usually because the tahini and oil separated—fix it by adding an ice cube and blending again until it comes back together smooth.
  • The trick to perfectly golden, fragrant pine nuts is to watch them constantly; set a timer for 2 minutes and stay in the kitchen because they forgive nothing.
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