This roasted vegetable hummus is a creamy, colorful alternative to traditional chickpea hummus, made with roasted cauliflower, sweet potato, roasted red peppers, garlic, and tahini. Packed with rich roasted flavor, it’s delicious as an appetizer, snack, sandwich spread, or even a sauce for wraps and pizzas. Whether you’re avoiding legumes or simply looking for a new way to include more vegetables in your diet, this easy recipe deserves a place in your culinary repertoire.
A Vegetable-Loaded Alternative to Chickpea Hummus
Traditional hummus is one of those foods that almost everyone loves, but there are many reasons you may be looking for an alternative. Whether you avoid legumes, simply want more vegetables in your diet, or are just curious to try something different, this roasted vegetable hummus is a delicious option.
Instead of chickpeas, this recipe gets its creamy texture from roasted cauliflower, sweet potato, roasted garlic, and sweet roasted red peppers. Tahini, lime juice, cumin, and extra virgin olive oil bring everything together into a smooth, flavorful spread or dip that is every bit as satisfying as classic hummus.
It’s one of those recipes that is easy to prepare if you already have roasted vegetables on hand, making it perfect for meal prep and a great way to use leftover roasted vegetables.
Why You’ll Love this Roasted Vegetable Hummus
- Naturally creamy without chickpeas.
- Rich in colorful roasted vegetables.
- Easy to prepare with simple ingredients.
- Great for meal prep.
- Delicious as a dip, spread, or sauce.
- Naturally gluten-free and dairy-free.
How to Make Roasted Red Peppers
You can certainly use good-quality roasted peppers from a jar, which makes this recipe even quicker. They’re already peeled and seeded, so they’re ready to blend straight into the hummus.
Making roasted peppers at home is just as easy. Roast whole peppers over an open flame, on the grill, or, most conveniently, in the oven.
Roast them at 400°F (200°C) until the skins are blistered over most of the surface. Transfer them to a bowl, sprinkle generously with salt, and cover for 10 to 15 minutes. The steam will loosen the skins, making them easy to peel. Remove the skins, stems, and seeds before using.
How to Serve Roasted Vegetable Hummus
This hummus is much more versatile than a simple dip. Serve it:
- with raw vegetable sticks
- alongside gluten-free crackers or seed crackers
- spread on wraps or cassava tortillas
- as a sandwich or toast spread
- as a sauce for homemade pizza
- topped with a fried or poached egg for a simple brunch
- alongside grilled meat, fish, or roasted vegetables
I especially love spreading it on a compliant pizza crust or cassava tortilla, adding a fried egg, fresh vegetables, and a spoonful of pesto or green sauce for an easy, satisfying brunch.
Enjoy!
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
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Roasted Vegetable Hummus with Cauliflower and Sweet Potato
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Side Dish
- Method: Blending
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This roasted vegetable hummus is a creamy, colorful alternative to traditional chickpea hummus, made with roasted cauliflower, sweet potato, roasted red peppers, garlic, and tahini. Packed with rich roasted flavor, it’s delicious as an appetizer, snack, sandwich spread, or even a sauce for wraps and pizzas. Whether you’re avoiding legumes or simply looking for a new way to include more vegetables in your diet, this easy recipe deserves a place in your culinary repertoire.
Ingredients
To roast the vegetables
- 3 cups cauliflower florets
- 1 large red onion, cut into wedges
- 1 cup of cubed sweet potato
- 4 whole garlic cloves
- 1 tablespoon extra virgin olive oil
- salt and pepper
- Optional: dry herbs like Herb de Provence, rosemary, oregano, or thyme
To make the hummus
- 1/2 cup roasted red bell pepper, peeled and seeded (store-bought is fine)
- The roasted vegetables
- 1 tablespoon tahini
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons water for consistency
- Salt and freshly ground black pepper, to taste
Instructions
Roast the vegetables
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into small florets and the red onion into wedges. Arrange them on a baking tray together with the garlic cloves and the sweet potato (cut into cubes). Drizzle with extra virgin olive oil, season with salt, pepper, and your favorite herbs, such as Herbes de Provence, rosemary, or oregano. Toss to coat evenly.
- Roast for about 30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized. Allow them to cool slightly before making the hummus.
Make the hummus
- Add the roasted red pepper, roasted cauliflower, roasted onion, roasted garlic, sweet potato, tahini, cumin, lime juice, olive oil, and 2 tablespoons of water to a blender or food processor.
- Blend until smooth and creamy. If needed, add another tablespoon of water to reach your preferred consistency.
- Taste and adjust the seasoning with salt, pepper, or more lime juice if needed. Serve with a drizzle of extra virgin olive oil and your favorite garnishes.
Notes
Good-quality jarred roasted peppers work perfectly and save time. If you prefer to make them at home, check out the post for instructions.
This recipe is an excellent way to use leftover roasted vegetables from meal prep.
The hummus keeps well in an airtight container in the refrigerator for up to 3 days.
The consistency can easily be adjusted by adding a little more water or olive oil while blending.
4 Comments
Christian
July 7, 2026 at 10:42 amTry this vegetable hummus for a fresh twist on classic hummus.
Joanna
November 10, 2022 at 8:05 amThank you Claudia.
Joanna Riedl
November 9, 2022 at 8:38 pmHello.,
I was wondering how to tell whether a brand of roasted peppers are compliant. The jar for the the roasted peppers on your amazon link does not indicate that the skin has been removed.
Claudia
November 10, 2022 at 1:38 amHi Joanna, when roasting peppers, the skin burns and blisters, so it’s automatically removed. All roasted peppers have the skin removed. Just check the ingredient list to ensure no other non-compliant ingredients are used.