The Best Roasted Vegetable Hummus Recipe [no tahini]
This post may contain affiliate links.
This roasted vegetable hummus recipe could not be easier to pull together. And you don't need tahini (I never put it in my hummus). This delicious roasted vegetable hummus can be made with any roast vegetables you have on hand (great to use up leftovers). It's delicious served with fresh sourdough bread or sourdough crostini.
If you love making your own dips then you have to try this whipped ricotta dip, zucchini yogurt dip, easy hummus without tahini or this red pepper cream cheese dip.
Why You'll Love This Recipe!
Use ANY vegetables - this easy roasted vegetable hummus dip uses any roasted vegetables you might have leftover from a roast dinner or you can roast up some vegetables in just 30 minutes! I've used roasted carrot but peppers, yams, zucchini, pumpkin all work really well too.
It's super fast - especially if you've already got the vegetables, you can have this tasty dip made in just seconds!
No tahini - you don't need to add tahini to this hummus! I love that I can have canned chickpeas in the pantry ready to go. I never have tahini so I love that it makes no difference to exclude it in this recipe (just like this plain hummus without tahini).
How To Make Roasted Vegetable Hummus
This recipe is designed to use up some leftover roast vegetables, but if you don't have any, you can roast them especially for this recipe.
2 carrots or 2 peppers is perfect for this recipe, I use approximately 180g of roasted vegetables.
Chop them into medium sized pieces, drizzle in olive oil and roast in the oven at 200C for around 30 minutes. You can also use a combination of vegetables if you prefer.
The garlic can be roasted in the same tray - just cut the top off the head of garlic and drizzle in olive oil (you can see how I do this for this sourdough roasted garlic sourdough bread).
Once you have all the ingredients assembled, add everything to a food processor and blend until smooth (this will take around one minute). If the mixture seems lumpy or dry, add a little extra olive oil until you get the desired consistency.
I've used my Thermomix to make this roasted carrot hummus but you can use any food processor, blender or stick blender you have. It doesn't need to be super high powered to make hummus, but achieving the super smooth consistency may take longer in a lower powered blender.
Transfer to a serving bowl and drizzle in more olive oil (I love using chili oil for this) and sprinkle with cumin seeds or black sesame seeds.
How To Use Roasted Vegetable Hummus
This dip is so versatile! You can basically use it in the same way you would use regular hummus. I love serving it with sourdough French bread, baguettes or sourdough crostini. These vegan sourdough crackers and sourdough pita chips work really well too!
These rosemary and parmesan sourdough crackers or sourdough flatbread are also a fantastic accompaniment.
I also love using this roasted vegetable hummus as a flavor base on sourdough pizza!
How To Store + Freeze
This roasted vegetable hummus will last in the fridge in an airtight container (plastic or glass) for up to one week.
It is suitable to freeze. Place into an airtight plastic container, ensuring the container isn't over filled. Freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
Give it a good stir before serving.
Roasted Vegetable Hummus
Equipment
- Food Processor
Ingredients
- 420 g Chick Peas (1 can of chickpeas, drained and rinsed)
- 180 g Roasted Vegetables (carrots, peppers, beetroot, yams etc)
- 1 head Garlic (roasted in olive oil)
- 2 teaspoon Black Pepper
- 1 teaspoon Sea Salt
- 1 teaspoon Cumin (ground)
- 1 Lemon (juice only - discard the rest)
- 30 g Olive Oil
Instructions
- This recipe is designed to use up some leftover roast vegetables, but if you don't have any, you can roast them especially for this recipe.2 carrots or 2 peppers is perfect for this recipe, I use approximately 180g of roasted vegetables. Chop them into medium sized pieces, drizzle in olive oil and roast in the oven at 200C for around 30 minutes. You can also use a combination of vegetables if you prefer.The garlic can be roasted in the same tray - just cut the top off the head of garlic and drizzle in olive oil (you can see how I do this for this sourdough roasted garlic sourdough bread).
- Once you have all the ingredients assembled, add everything to a food processor and blend until smooth (this will take around one minute). If the mixture seems lumpy or dry, add a little extra olive oil until you get the desired consistency.
- Transfer to a serving bowl and drizzle in more olive oil (I love using chili oil for this) and sprinkle with cumin seeds or black sesame seeds.
Nutrition
