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Loaded hummus with roasted Mediterranean vegetables

  • Author: sarahpflugradt
  • Prep Time: 10
  • Cook Time: 25
  • 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