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–+ servings
A vibrant and delicious hummus flatbread topped with fresh greens, radishes, edamame, and roasted peppers, perfect for easy dinner recipes.

Roasted Vegetable Hummus with Flatbread

A quick and flavorful hummus made with roasted vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus
  • 5 large carrots peeled
  • 1 red bell pepper halved
  • 1 head garlic sliced in half lengthwise
  • 2 tsp paprika
  • 1 tsp fresh ground coriander
  • 1 tsp fresh ground cumin
  • 1 tsp fresh ground black pepper
  • 1 tsp salt
  • 2 tablespoon olive oil
  • 1 can garbanzo beans
  • 2 tablespoon tahini
  • 1 zest lemon
  • 2 juice lemons
  • splash as needed water
To Serve
  • flatbread of choice naan or pita, warmed
  • vegetables of choice greens, peas, cucumbers, corn, avocado, pickled shallots

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • High-powered blender

Method
 

  1. Preheat oven to 400 degrees F.
  2. Place the carrots, red bell pepper open face down, and garlic drizzled with oil and wrapped in aluminum foil, onto a sheet tray. Drizzle carrots and bell pepper with olive oil and sprinkle the spices onto the carrots. Add salt to the bell pepper. Bake for about 30 minutes until the carrots and pepper are charred and tender. Remove from oven and let cool.
  3. Add the garbanzo beans, tahini, lemon zest and juice, and a splash of water to a high powered blender.
  4. Chop the carrots, peel the skin off the pepper and deseed, and squeeze the garlic cloves out of their skin, and add all of these vegetables to the blender. Blend on high until smooth. Taste and adjust salt as needed.
  5. To serve, spread hummus onto flatbread, and top with vegetables. Enjoy!

Notes

This recipe is a great way to use up leftover vegetables and create a healthy, satisfying meal quickly.

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