How do I get my vegetables perfectly tender and caramelized for this hummus?

Toss the eggplant, zucchini, bell pepper, onion, and garlic with olive oil, then air fry at 375 degreesF (190 degreesC) for 12 to 15 minutes, tossing once or twice, until they are tender and lightly caramelized.

Can I use different vegetables in this roasted hummus recipe?

While the recipe specifically uses eggplant, zucchini, bell pepper, and red onion, you could experiment with other quick-roasting vegetables like cherry tomatoes or mushrooms, adjusting cook times as needed.

What are the best dippers to serve with this Roasted Vegetable Hummus?

This creamy hummus pairs wonderfully with warm pita bread, an assortment of fresh-cut vegetables like carrots and cucumbers, or crunchy tortilla chips for a satisfying snack or appetizer.

How long can I store leftover Roasted Vegetable Hummus?

You can store this homemade roasted vegetable hummus in a sealed container in the refrigerator for up to 4 days, ensuring it stays fresh and flavorful.

Do I need to peel the chickpeas before blending for the smoothest hummus?

No, the recipe uses drained and rinsed canned low-sodium chickpeas and processes them until smooth with the roasted vegetables and lemon juice, so peeling is not necessary for a great texture.

5 years ago

Roasted Vegetable Hummus
[Vegan]

Name: Roasted Vegetable Hummus [Vegan]
Cook time: 15 min
Yield: 4
Ingredients: 1/2 small eggplant, halved lengthwise and cut into 1/2-inch (1 cm) cubes; 1 zucchini, cut into 1/2-inch (1 cm) pieces; 1 red bell pepper, cut into 1/2-inch (1 cm) pieces; 1/2 red onion, cut into 1/2-inch (1 cm) pieces; 2 garlic cloves, peeled and lightly crushed; 1 tablespoon (15 ml) olive oil; 1 (15-ounce/400 g) can low sodium chickpeas, drained and rinsed; Juice of 1/2 lemon; Sea salt; Freshly ground black pepper; Pita bread, cut vegetables, or tortilla chips, for serving

MA By: Michelle Anderson

Author Bio

The air fryer is not just for carnivores. Whether you are a full-time vegetarian or... Read More

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A bowl of creamy Roasted Vegetable Hummus, garnished with a drizzle of olive oil and fresh parsley, served alongside warm pita bread, cucumber slices, and bell pepper strips.

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Discover more recipes with these ingredients

Roasted Vegetable Hummus [Vegan]

Dairy Free

Vegan

Hummus has become a mainstream product, but if you are over a certain age, you will remember when this humble dish was only seen in ethnic restaurants. What a shame it took so long for people to try this creamy, garlicky dip and even longer to start experimenting with other ingredients in their own kitchen. When you combine eggplant with the other vegetables in this recipe and air fry them to a perfect turn, the texture is silky, and the taste is mellow and rich. Try this dip tossed with pasta if you want a simple, appetizing meal in minutes.

1/2 small eggplant, halved lengthwise and cut into 1/2-inch (1 cm) cubes
1 zucchini, cut into 1/2-inch (1 cm) pieces
1 red bell pepper, cut into 1/2-inch (1 cm) pieces
1/2 red onion, cut into 1/2-inch (1 cm) pieces
2 garlic cloves, peeled and lightly crushed
1 tablespoon (15 ml) olive oil
1 (15-ounce/400 g) can low sodium chickpeas, drained and rinsed
Juice of 1/2 lemon
Sea salt
Freshly ground black pepper
Pita bread, cut vegetables, or tortilla chips, for serving

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How to Prepare Roasted Vegetable Hummus [Vegan]

Preheat on Air Fry at 375°F (190°C) for 3 minutes.
In a large bowl, toss the eggplant, zucchini, bell pepper, onion, garlic, and oil until the vegetables are coated.
Season lightly with salt and pepper and transfer them to the air fryer basket. Cook for 12 to 15 minutes, tossing once or twice, until tender and lightly caramelized.
Transfer the vegetables and any juices accumulated in the bottom of the air fryer into a food processor. Add the chickpeas and lemon juice and process until smooth
Season with salt and pepper and serve with your preferred dippers.
Store the dip in a sealed container in the refrigerator for up to 4 days.