Dessert

Layered Hummus and Griddled Vegetable Salad Recipe

BySophie Carsel November 16, 2025November 16, 2025

Introduction

This layered hummus and griddled vegetable salad is a vibrant and flavorful dish perfect for a light lunch or an impressive starter. Combining smoky roasted peppers, tender aubergine, and fresh courgettes with creamy hummus and zesty lemon, it’s a refreshing way to enjoy summer vegetables.

The dish is served on a white plate placed on a white marbled surface. It has a layer of creamy white spread as the base, evenly covering the plate. On top, there are several pieces of grilled vegetables including yellow zucchini with dark grill marks, red roasted peppers, and slices of green zucchini, all scattered across the plate. Bright green arugula leaves are sprinkled generously over the vegetables, adding a fresh and lively contrast. On the side of the plate, there are two pieces of sliced bread with a light crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 red peppers, halved
3 tbsp olive oil
2 courgettes, thinly sliced lengthways
1 large aubergine, thinly sliced lengthways
8 tbsp houmous
Juice of 1 lemon
1 small garlic clove, crushed
1 tsp sumac
2 large handfuls rocket
Ciabatta, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Rub the red peppers with a little olive oil, then roast on a baking tray for 30 minutes, turning once halfway through, until soft and slightly charred. Transfer the peppers to a bowl, cover with cling film, and set aside to cool.
Step 2: While the peppers roast, heat a large griddle pan until very hot. Drizzle the courgette and aubergine slices with olive oil, then griddle them for a few minutes on each side until well marked with char lines.
Step 3: Once cooled, peel the skins from the roasted peppers and discard the seeds. Tear the peppers into thick strips.
Step 4: Spread the hummus evenly over a large serving plate. In a small bowl, mix the lemon juice and crushed garlic. Toss the griddled courgettes, aubergine, and torn peppers with the lemon-garlic mixture and half of the sumac.
Step 5: Arrange the tossed vegetables over the hummus layer. Top with the rocket leaves and sprinkle the remaining sumac over the salad. Serve alongside ciabatta for dipping.

Tips & Variations

For extra smoky flavor, char the peppers directly over an open flame before roasting.
Swap rocket for fresh spinach or arugula if preferred.
Add toasted pine nuts or chopped pistachios on top for extra crunch and texture.
Use flavored hummus, like roasted red pepper or garlic, to change up the taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the hummus and vegetables separate if possible. Reheat the vegetables gently or enjoy the salad cold. Ciabatta is best served fresh but can be warmed lightly before serving.

How to Serve

A white plate on a white marbled surface holds a colorful, layered dish of grilled vegetables and greens. The bottom layer is a creamy white spread, topped with charred, dark grill-marked slices of zucchini and eggplant in shades of green and deep purple. Bright red roasted pepper pieces are scattered on top next to the vegetables. Fresh green arugula leaves are spread evenly over the whole plate, adding a crisp texture and a pop of color. A few pieces of light, sliced bread rest at the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted peppers and griddled vegetables in advance and store them in the fridge. Assemble the salad just before serving to keep the rocket fresh and the hummus creamy.