Roasted Veggie and Chickpea Hummus

ROLLTIDE! The Mr. and I wanted to make some game day snacks for the Alabama-Tennessee game a couple weeks back. While he was thinking nachos and hot wings, I was thinking low-carb-baked tortilla chips and homemade hummus 😛 This recipe turned out very flavorful, and made a ton because of all the vegetables mixed in.

Roasted Veggie and Chickpea Hummus

Adapted from:


  • 3 to 4 medium summer squash, cut into rough dice (about 1 quart)
  • 1 medium red onion, peeled and chopped (about 1 cup)
  • 3/4 cup extra-virgin olive oil, divided (I omitted)
  • Kosher salt and freshly ground black pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained (Since I moot the olive oil, I like to only half drain the chickpeas and use the rest of the liquid in the puree)
  • 3 medium cloves garlic, smashed, peels removed
  • 2 tablespoons tahini paste
  • 3 tablespoons lemon juice from 2 lemons
  • About 3 tablespoons water (I didn’t need extra water)
  • 1 teaspoon za’atar (I didn’t have this, so I omitted it)


  1. Adjust oven rack to middle position and preheat oven to 400°F. Toss squash and onion with 3 tablespoons olive oil and season generously with salt and pepper (I just seasoned without the oil). Turn onto a rimmed baking sheet and roast, stirring once or twice, until vegetables are tender and browned, about 20 minutes.
  2. Add chickpeas, garlic, tahini, and roasted vegetables to the bowl of a food processor. Season to taste with salt and pepper. Pulse until well-chopped. With machine running, stream in olive oil (I omitted), lemon juice, and water, and blend until smooth. Add more water if mixture is too thick. Taste, adding more oil, lemon, or seasoning as needed.
  3. Scrape dip into a serving bowl and enjoy!

This lasted quite a while. Works great on top of salads, in wraps, on top of wraps, on toast…the opportunities are endless. Below, I used it to top some breakfast burritos.


*According to my adaptation
*According to my adaptation

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