Description
Roasted Vegetable & Mushroom Hummus Bowl made easy. A vibrant, satisfying Mediterranean-inspired dinner you can enjoy any night.
Ingredients
Scale
- 1 cup cherry tomatoes
- 1 cup baby carrots, halved lengthwise
- 1 cup sliced zucchini
- 1 cup diced yellow bell pepper
- 1 cup peeled, cubed beets
- 1 cup diced baby potatoes
- ½ cup cooked chickpeas
- 1 cup sliced mushrooms
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 1½ cups hummus
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Arrange the tomatoes, carrots, zucchini, bell pepper, beets, potatoes, chickpeas, and mushrooms on the prepared sheet, keeping them in separate areas if you prefer a cleaner look.
- Drizzle the olive oil over the vegetables and chickpeas. Season with paprika, cumin, salt, and black pepper. Toss gently to coat everything evenly.
- Roast for 25–30 minutes, stirring halfway, until the vegetables become tender and lightly browned.
- Spread the hummus in the center of a wide bowl and create a soft swirl with the back of a spoon.
- Arrange the roasted vegetables, chickpeas, and mushrooms around the hummus.
- Drizzle the vegetables with lemon juice and finish with a sprinkle of fresh parsley.
- Serve warm or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg