Hummus Board with Roasted Veggies & Warm Pita
If you’re looking for a vibrant, wholesome, and incredibly satisfying dish that’s perfect for sharing or a cozy night in, a Hummus Board with Roasted Veggies & Warm Pita is exactly what you need. This recipe brings together creamy homemade hummus, a colorful array of roasted vegetables, and soft, warm pita bread for dipping. It’s a versatile, crowd-pleasing platter that’s as beautiful as it is delicious, making it a must-have in your recipe collection.
Why This Recipe Belongs in Your Rotation
There’s something special about a well-assembled hummus board — it’s a feast for the eyes and the palate. This recipe is incredibly easy to prepare yet feels gourmet, perfect for weeknight dinners, casual entertaining, or even as a healthy appetizer at your next gathering. Using simple pantry staples like canned chickpeas and fresh veggies, it’s a fantastic way to eat clean while enjoying bold flavors and satisfying textures.
The hummus itself is silky smooth and packed with flavor thanks to lemon, garlic, cumin, and a generous drizzle of olive oil. Roasting the veggies intensifies their natural sweetness and adds a lovely caramelized note. Paired with warm pita, this dish delivers a balanced combination of protein, fiber, and healthy fats that will keep you full and energized.
Plus, it’s flexible! You can switch up the veggies based on what’s in season or what you have on hand, making it a versatile option that works anytime, anywhere.
Ingredients at a Glance
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Assorted fresh vegetables (e.g., bell peppers, zucchini, carrots, cherry tomatoes)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Warm pita bread
- Fresh parsley for garnish
Cook’s Kit
- Food processor or blender – to whip up the smoothest hummus
- Baking sheet – for roasting the vegetables evenly
- Mixing bowls – for tossing veggies with balsamic and oregano
- Knife and cutting board – to prep fresh veggies
- Serving platter or board – to create your beautiful hummus spread
Hummus Board with Roasted Veggies & Warm Pita: Step-by-Step Guide
Step 1: Prepare the Hummus
Begin by adding the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and a pinch of salt and pepper into your food processor. Blend until smooth and creamy. If the hummus is too thick, add a tablespoon or two of water until you reach your desired consistency. Taste and adjust seasoning if needed.
Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C). Chop your bell peppers, zucchini, carrots, and any other veggies into bite-sized pieces. In a bowl, toss the vegetables with olive oil, balsamic vinegar, dried oregano, salt, and pepper until well coated. Spread them out evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
Step 3: Warm the Pita
While your veggies roast, warm your pita bread in the oven for 3-5 minutes or directly over a gas flame for a few seconds on each side for a slightly charred flavor. Keep them wrapped in a clean towel to stay warm and soft.
Step 4: Assemble Your Hummus Board
On a large serving platter or wooden board, spread a generous layer of hummus. Arrange your warm roasted veggies artfully around the hummus. Add the warm pita wedges on the side. Garnish with fresh parsley for a pop of color and freshness.
Step 5: Serve and Enjoy
Invite your friends or family to dig in, scooping up hummus with roasted veggies and warm pita. This dish is perfect as a light meal, appetizer, or snack.
Vegan & Vegetarian Swaps
- Make the hummus creamier by adding a spoonful of plain vegan yogurt if desired.
- Swap out the olive oil for avocado oil for a different flavor profile.
- Try adding roasted eggplant or sweet potato for a sweeter veggie option.
- Add a sprinkle of toasted pine nuts or sesame seeds on top for crunch and extra nutrition.
Troubles You Can Avoid
- Grainy hummus: Be sure to blend the chickpeas long enough for a smooth texture. Adding tahini and olive oil gradually helps achieve creaminess.
- Bland veggies: Don’t skip the balsamic and oregano toss before roasting. These seasonings bring out the veggies’ natural sweetness and depth.
- Dry pita bread: Warm pita just before serving and keep it wrapped to maintain softness.
Save for Later: Storage Tips
Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days. Roasted veggies are best enjoyed within 2 days but can also be refrigerated and reheated gently in the oven or microwave. Keep pita bread wrapped in foil or a clean towel at room temperature for up to 2 days, or freeze for longer storage.
Questions People Ask
Can I make the hummus without a food processor?
Absolutely! You can use a high-powered blender or even mash the chickpeas by hand using a fork or potato masher, though it may not be as smooth. Adding extra tahini and olive oil can help improve the texture.
What vegetables work best for roasting on this board?
Bell peppers, zucchini, carrots, cherry tomatoes, eggplant, and sweet potatoes are all excellent choices. Choose veggies that roast evenly and complement each other in flavor and texture.
How can I make this dish more protein-rich?
Hummus already contains protein from chickpeas, but you can add more by serving alongside boiled eggs, grilled chicken strips, or a sprinkle of hemp seeds or chopped nuts.
Is this recipe suitable for meal prepping?
Yes! Keep the hummus, roasted veggies, and pita stored separately and assemble just before eating to maintain freshness and texture.
Bring It Home
Creating a Hummus Board with Roasted Veggies & Warm Pita is a wonderful way to celebrate fresh ingredients and bold flavors in a simple, elegant presentation. It’s perfect for impressing guests without stress and nourishing yourself with wholesome goodness. Whether it’s a quick snack or a centerpiece for conversation around the table, this dish is sure to become a beloved staple in your kitchen. So grab your chopping board, fire up your oven, and get ready to enjoy a feast that’s as fun to make as it is to eat.
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Hummus Board with Roasted Veggies & Warm Pita
Ingredients
Equipment
Method
- Begin by adding the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and a pinch of salt and pepper into your food processor. Blend until smooth and creamy. If the hummus is too thick, add a tablespoon or two of water until you reach your desired consistency. Taste and adjust seasoning if needed.
- Preheat your oven to 425°F (220°C). Chop your bell peppers, zucchini, carrots, and any other veggies into bite-sized pieces. In a bowl, toss the vegetables with olive oil, balsamic vinegar, dried oregano, salt, and pepper until well coated. Spread them out evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
- While your veggies roast, warm your pita bread in the oven for 3-5 minutes or directly over a gas flame for a few seconds on each side for a slightly charred flavor. Keep them wrapped in a clean towel to stay warm and soft.
- On a large serving platter or wooden board, spread a generous layer of hummus. Arrange your warm roasted veggies artfully around the hummus. Add the warm pita wedges on the side. Garnish with fresh parsley for a pop of color and freshness.
- Invite your friends or family to dig in, scooping up hummus with roasted veggies and warm pita. This dish is perfect as a light meal, appetizer, or snack.
Notes
- For creamier hummus, add a spoonful of plain vegan yogurt.
- Swap olive oil with avocado oil for a different flavor.
- Add roasted eggplant or sweet potato for sweetness and variety.
- Top with toasted pine nuts or sesame seeds for crunch and nutrition.
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
