What roasted veggies go with hummus?

The best roasted vegetables to pair with hummus are those that caramelize and add natural sweetness or umami. Think carrots, sweet potatoes, bell peppers, zucchini, cauliflower, and red onions . These options complement the creaminess of hummus and bring depth to your roasted veggie hummus bowl .

How do you serve lemon roasted vegetable hummus bowl?

Spread hummus across the bottom of a wide bowl. Pile lemon-roasted veggies on top—like zucchini, carrots, and peppers tossed in lemon juice and olive oil. Garnish with herbs, lemon zest, and maybe a drizzle of tahini-lemon sauce. It’s the perfect zesty twist on the classic roasted veggie hummus bowl .

How to jazz up roasted vegetables?

Spices and textures are your best friends. Use blends like za’atar, cumin, smoked paprika, or chili powder. Add crunch with toasted nuts or seeds. Fresh herbs or a tangy drizzle like balsamic glaze or yogurt sauce will make your veggies pop—and elevate your bowl.

What is a hummus bowl?

A hummus bowl is a plant-forward dish featuring hummus as the base , topped with roasted or fresh vegetables, proteins, grains, and sauces. It’s typically served in layers for both flavor and presentation. A roasted veggie hummus bowl is one of the most popular and nutritious variations.

What do Arabs eat hummus with?

Traditionally, hummus is eaten with warm pita bread, raw veggies, falafel, or even grilled meats. It’s also a staple part of mezze spreads. In modern kitchens, it's often used as a dip or base in bowls like the roasted veggie hummus bowl .

What vegetables taste good dipped in hummus?

Crisp vegetables work best: carrots, cucumbers, bell peppers, cherry tomatoes, celery, and snap peas. Roasted or raw, these veggies pair wonderfully with hummus and also work beautifully in a roasted veggie hummus bowl format.

Roasted Veggie Hummus Bowl – The Best 2025 Recipe You’ll Love

Name: Roasted Veggie Hummus Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 medium sweet potato, peeled and cubed; 1 red bell pepper, sliced; 1 small zucchini, chopped into half-moons; ½ red onion, sliced; 1 cup cauliflower florets; 2 tablespoons extra virgin olive oil; 1 teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and pepper, to taste; 1 cup hummus (store-bought or homemade); Fresh parsley, for garnish; Optional toppings: tahini drizzle, toasted seeds, pickled onions, lemon wedges

Roasted Veggie Hummus Bowl

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A vibrant and healthy roasted veggie hummus bowl with caramelized vegetables, creamy hummus, and endless topping options. Perfect for meal prep, vegan-friendly, and packed with flavor!

Author: Amelia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Category: Lunch, Dinner, Meal Prep
Method: Roasting, Assembly
Cuisine: Mediterranean, Plant-Based
Diet: Vegetarian

Ingredients

1 medium sweet potato, peeled and cubed
1 red bell pepper, sliced
1 small zucchini, chopped into half-moons
½ red onion, sliced
1 cup cauliflower florets
2 tablespoons extra virgin olive oil
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup hummus (store-bought or homemade)
Fresh parsley, for garnish
Optional toppings: tahini drizzle, toasted seeds, pickled onions, lemon wedges

Instructions

Preheat oven to 425°F (218°C).
Add all chopped vegetables to a large bowl. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread vegetables evenly on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
Meanwhile, spoon hummus onto serving bowls and spread into a swirl using the back of a spoon.
Once veggies are roasted, layer them over the hummus.
Add desired toppings: drizzle tahini, sprinkle fresh herbs, or add a squeeze of lemon.
Serve warm or chilled and enjoy!

Notes

You can mix and match vegetables based on the season.
To make this spicier, add chili flakes or a Sriracha drizzle.
For protein, top with roasted chickpeas, hard-boiled eggs, or tofu.
Leftovers store well when veggies and hummus are kept separate in airtight containers.

Find it online: https://recipesbyamelia.com/roasted-veggie-hummus-bowl/