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A vibrant and healthy hummus flatbread topped with roasted vegetables, cucumber, radish, and microgreens, perfect for easy dinner recipes.

Roasted Vegetable Hummus with Flatbread

A quick and flavorful hummus made with roasted carrots, bell pepper, and garlic, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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 lemon zest
  • 2 lemon juice
  • splash water as needed
To Serve
  • 4 flatbread warmed (naan or pita recommended)
  • vegetables your choice (e.g., greens, peas, cucumbers, corn, avocado, pickled shallots)

Equipment

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

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Place the carrots, red bell pepper cut-side down, and garlic drizzled with oil and wrapped in aluminum foil, onto a baking sheet. Drizzle carrots and bell pepper with olive oil. Sprinkle 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 and deseed the bell pepper, and squeeze the garlic cloves out of their skin. Add all of these roasted vegetables to the blender. Blend on high until smooth. Taste and adjust salt as needed.
  5. To serve, spread the hummus onto warmed flatbread and top with your chosen vegetables. Enjoy!

Notes

This recipe is adaptable to your favorite vegetables and seasonings. Feel free to experiment with different spices and toppings.

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