clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded hummus with roasted Mediterranean vegetables

  • Total Time: 35 minutes
  • Yield: 4 servings 1x



For the roasted vegetables

1 medium eggplant, cut into bite sized pieces

1 medium zucchini, cut into bite sized pieces

1 small yellow or red onion, sliced

10 cherry tomatoes

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

For the hummus

1, 15 ounce can low sodium chickpeas, drained and rinsed *** reserve 1/4 cup of the liquid

1 clove garlic

2 tablespoons lemon juice

1/2 teaspoon salt

2 tablespoons tahini

1/4 cup extra virgin olive oil


Crumbled feta cheese

Pine nuts

Chopped cilantro

Greek yogurt


Preheat oven to 425°F and line a baking sheet with parchment paper. 

Place all vegetables on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper – toss to coat evenly. 

Roast for 20 minutes. 

While the vegetables are roasting, add chickpeas, garlic, lemon juice, salt, and tahini to a food processor and pulse until broken up. 

While the food processor is running, stream in the olive oil. 

If you like your hummus thinner, stream in the chickpea liquid, 1 tablespoon at a time until you reach your desired consistency. 

Spread the hummus out on a serving plate and spoon the roasted vegetables on top, when they are done and out of the oven. 

Top with feta, pine nuts, cilantro and greek yogurt