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.
