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  • Writer's pictureSusie Csorsz Brown

Roasted Veggies with Hummus Dressing

Updated: May 1

Take any favorite hummus, add some extra garlic, lemon and vinegar and herbs. Toss this new savory dressing with your favorite roasted veggies. Or top some fish. Or pasta. Or scrambled eggs... name it, and this dressing will make it taste better.

Roasted Veggies with Hummus Dressing

Yield: about 4 - 6 servings and about ¾ cup dressing


3 pounds veggies, sliced thin (carrots, beets and onions, shown here, or use your favorite)

1 1/2 T olive oil

salt and pepper

2 large garlic cloves, finely chopped or grated

3 Tbsp. fresh lemon juice

1 T sherry vinegar

½ tsp table salt

½ tsp sugar

¼ tsp crushed red pepper flakes, freshly ground pepper, or aleppo pepper flakes

½ cup hummus (such as classic, roasted red pepper, jalapeño, beet, or roasted garlic)

¼ cup extra-virgin olive oil

¼ cup chopped cilantro, parsley, or chives


Heat oven to 375. Line a pan with foil for easy clean up. Head veggies in the middle of the pan and drizzle with the olive oil. Toss well, and spread evenly on the pan. Season with salt and pepper. Bake 30 - 45 minutes or until browned and well cooked. Once done, pull out of the oven and set aside to cool.

In a large bowl, stir together garlic and lemon juice. Set aside to mellow for 10 minutes. Add sherry vinegar, salt, sugar, pepper flakes and stir well. Add ½ cup hummus and ¼ cup extra-virgin olive oil and whisk until emulsified. Whisk in ¼ cup chopped herbs. Taste dressing and season with more salt if needed.

Add roasted veggies; toss to coat.

The dressing is also awesome served on roasted veggies, potatoes, dolloped on pasta or chicken.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

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