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Classic Hummus with Roasted Veggies

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Get into a spring mood with this springtime hummus bowl with roasted veggies. Hummus is filled with vitamins and nutrients and the roasted veggies give you something to dip in!

For the Hummus:
 1 can or tetrapak of chickpeas, drained and rinsed
  cup Colavita Lemon Extra Virgin Olive Oil, plus more if needed
  cup tahini
 Salt and pepper to taste
For the Bowl:
 1 bunch of asparagus spears (trimmed and halved)
 1 zucchini, cut into long slices
 2 medium carrots, cut into long slices
 Colavita Extra Virgin Olive Oil
 Salt and pepper
 Whole wheat pita bread, cut into triangles
 Garnish: fresh chives or parsley

First, make the hummus. Place all the ingredients for the hummus in the bowl of a Vitamix or food processor and puree until smooth. If the mixture seems dry, add some more Colavita Olive Oil.


Heat your oven to 425°F.


Line two baking sheets with parchment paper and place your sliced vegetables on them. Drizzle each baking sheet of vegetables with about 2 tbsp of Colavita Olive Oil. Mix them with your hands so that all the vegetables are coated with olive oil. Sprinkle with salt and pepper.


Roast in the oven. The asparagus and zucchini will be done first, so you can remove them after about 15 minutes. The carrots will need more time, about 25 minutes. Set the roasted vegetables aside.


Place a scoop of hummus in the center of a shallow bowl. Place the roasted vegetables around the hummus.


Add in the pita slices.


Garnish with fresh herbs and serve!

Nutrition Facts

Servings 2