Description
This easy roasted vegetable hummus combines the smoky flavors of roasted broccoli, carrots, and red onion with creamy tahini and garbanzo beans for a nutritious and flavorful dip. Perfect as a healthy snack or appetizer, it offers a delicious twist on classic hummus with added depth from smoked paprika and cumin.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 large carrots, peeled and largely diced
- 1/2 large red onion, largely diced
Hummus Base
- 15 ounces canned garbanzo beans, drained
- 6 tablespoons tahini
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/4 cup + 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
Instructions
- Preheat and roast vegetables: Preheat your oven to 400°F (200°C). Toss broccoli florets, diced carrots, and red onion with 2 tablespoons olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Spread evenly on a foil or parchment-lined baking sheet in a single layer. Roast for 25 to 30 minutes until veggies are tender and caramelized. Remove from oven and let cool completely.
- Blend ingredients: Once the roasted vegetables have cooled, transfer them to a food processor along with drained garbanzo beans, tahini, minced garlic, smoked paprika, ground cumin, fresh lemon juice, and the remaining 2 tablespoons of olive oil. Pulse until smooth and creamy. If the hummus is too thick, add water a teaspoon or two at a time and pulse until you reach your desired consistency. Taste and adjust with salt and pepper as needed.
- Serve and garnish: Transfer hummus to a bowl and garnish with a drizzle of olive oil, a sprinkle of smoked paprika, a pinch of ground black pepper, and finishing salt. Serve with fresh vegetables, pita bread, or as a sandwich spread for a flavorful and healthy option.
Notes
- For creamier texture, peel canned garbanzo beans before blending.
- If you prefer a milder flavor, reduce the amount of smoked paprika and cumin.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a teaspoon of chili flakes for a spicy kick.
- Use fresh lemon juice for the best flavor balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 80
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 6.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted vegetable hummus, easy hummus recipe, healthy dip, vegetarian snacks, Mediterranean dip
