Name: Roasted Veggie Hummus Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 cups mixed vegetables zucchini, bell pepper, red onion, cubed; 1 cup cooked chickpeas optional extra crunch; 2 tbsp olive oil; 1/2 tsp sea salt; 1 tsp cumin or zaatar optional; 1 cup hummus store-bought or homemade; lemon wedges, parsley, chili flakes for serving; warm pita optional

Overview

Prep10 min

Cook25 min

Total35 min

Servings2

DifficultyEasy

Ingredients

2 cups mixed vegetableszucchini, bell pepper, red onion, cubed1 cup cooked chickpeasoptional extra crunch2 tbsp olive oil1/2 tsp sea salt1 tsp cumin or zaataroptional1 cup hummusstore-bought or homemade lemon wedges, parsley, chili flakesfor serving warm pitaoptional

Equipment

Sheet pan
Mixing bowl
Serving bowls

Method

Roast the vegetables

Toss vegetables and chickpeas with olive oil, salt, and spices. Roast at 425°F (220°C) for 20 to 25 minutes until edges brown.

Prep the hummus base

Spoon hummus into bowls and swirl with a spoon, making a soft well in the center. Drizzle with a little olive oil if you like.

Assemble and serve

Top hummus with roasted veggies, herbs, lemon, and chili flakes. Add pita if you want. Serve warm or room temperature.

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Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

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Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

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Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

Roasted Veggie Hummus Bowl

Overview

Ingredients

Equipment