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Roasted Vegetable Hummus Platter

Vibrant Roasted Vegetable Hummus Platter for Ultimate Flavor

A colorful and nutritious Roasted Vegetable Hummus Platter featuring roasted veggies, creamy hummus, and crispy chickpeas, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpeas
  • 1 can Chickpeas drained and rinsed
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper
For the Vegetables
  • 2 cups Carrots chopped
  • 2 cups Beets chopped
  • 1 cup Fennel chopped
  • 1 medium Onion chopped
  • 2 cups Sweet Potatoes chopped
  • 2 cups Baby Potatoes halved or quartered
For the Hummus
  • 2 cups Hummus store-bought or homemade
For the Garnishes
  • 1/2 cup Pomegranate Seeds
  • 1/4 cup Pine Nuts
  • 1/4 cup Fresh Mint chopped
  • 1/4 cup Parsley chopped
For the Glaze
  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Maple Syrup or honey
  • 2 tablespoons Olive Oil

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Rinse and drain the chickpeas thoroughly.
  2. Spread the chickpeas on the baking sheet, drizzle with olive oil, season with salt and black pepper, and toss to coat.
  3. Roast in the oven for 30-40 minutes until crispy and golden brown.
Roasting Vegetables
  1. Chop your vegetables into bite-sized pieces and toss with olive oil, salt, and pepper on another baking sheet.
  2. Increase oven temperature to 425°F (220°C) and roast vegetables for 45-60 minutes, stirring occasionally.
Garnishing and Glazing
  1. Prepare garnishes: measure out pomegranate seeds, pine nuts, and chop fresh herbs.
  2. In a small bowl, whisk together balsamic vinegar, maple syrup or honey, olive oil, and a pinch of salt.
Assemble and Serve
  1. Spread hummus on a serving board, arrange roasted veggies and crispy chickpeas on top.
  2. Garnish with pomegranate seeds, pine nuts, and herbs. Drizzle with balsamic glaze and serve with pita chips or vegetable sticks.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Ensure chickpeas are fully dried for the best crunch. Feel free to use seasonal vegetables and customize garnishes for variety.

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