Dinner

Minty Roast Veg & Hummus Salad Recipe

BySophie Carsel January 23, 2026January 23, 2026

Introduction

This minty roast vegetable and hummus salad is a vibrant, hearty dish that’s perfect for a light lunch or a colorful dinner. Combining sweet roasted root vegetables with creamy hummus and fresh mint, it offers a delightful blend of textures and flavors.

The dish is served on a white oval plate placed on a white marbled surface with an orange checkered cloth underneath. The base layer is a creamy beige sauce spread evenly across the plate. On top, there is a mix of roasted vegetables including dark purple beet pieces, light beige parsnip sticks, and bright orange carrot sticks scattered around. Small round chickpeas are also spread across the dish. Fresh green mint leaves are sprinkled for a pop of color. Crumbled white cheese is generously placed on top, adding texture and contrast. A large silver spoon is placed to the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 parsnips, peeled and cut into wedges
4 carrots, cut into wedges
2 tsp cumin seeds
400g can chickpeas, drained
2 tbsp vegetable oil
500g pack cooked beetroot (not in vinegar), drained and cut into wedges
2 tbsp clear honey
200g pot houmous
2 tbsp white wine vinegar
Small bunch mint, leaves picked
200g block Greek-style salad cheese or feta

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. In a large roasting tin, toss the parsnips, carrots, cumin seeds, and chickpeas with the vegetable oil and some seasoning.
Step 2: Roast the vegetables and chickpeas for 30 minutes, tossing halfway through to ensure even cooking.
Step 3: Add the cooked beetroot to the roasting tin and drizzle the honey over the vegetables. Return to the oven and roast for an additional 10 minutes.
Step 4: While the vegetables finish roasting, spread the hummus thinly over a large serving platter or divide it between four dinner plates.
Step 5: Remove the vegetables from the oven, drizzle with the white wine vinegar, and toss everything together in the roasting tin.
Step 6: Spoon the roasted vegetables and chickpeas on top of the hummus, scatter over the fresh mint leaves and crumbled salad cheese or feta, then drizzle with any juices from the tin before serving.

Tips & Variations

Substitute the Greek-style salad cheese with creamy goat cheese for a tangier flavor.
Add a squeeze of lemon juice to the hummus for extra brightness.
For more texture, sprinkle toasted pine nuts or pumpkin seeds on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the roasted vegetables gently in the oven or microwave, and add fresh mint and cheese again before serving to maintain freshness. The hummus is best served at room temperature.

How to Serve

A white oval plate holds a layered dish starting with a smooth, creamy beige spread covering the bottom. On top, there are various roasted vegetables including long, thin pieces of white parsnips, bright orange baby carrots, and deep purple beet slices scattered unevenly. Light brown, round chickpeas are placed throughout. Fresh green mint leaves and other leafy greens add brightness and texture. White crumbles of soft cheese are sprinkled all over, giving a fresh contrast. The plate is set on a white marbled surface with a folded orange checkered cloth underneath, and a large silver spoon rests beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of parsnips and carrots?

Yes, you can substitute with sweet potatoes, butternut squash, or even Brussels sprouts depending on your preference and seasonal availability.

Is this salad suitable for a vegan diet?

You can make this salad vegan by omitting the salad cheese or replacing it with a plant-based alternative. Ensure your hummus is also free from dairy ingredients.