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Vegetarian, Busy evenings

Hummus and roasted vegetable toasts with salad

Hummus and roasted vegetable toasts make a vegetarian dinner for 4, ready in 35 minutes, very easy to make, for €2.50 per serving. Zucchini, red peppers and eggplant roast in the oven while the bread toasts, then everything gets spread with creamy hummus. The key is spacing the vegetables out on the baking sheet so they roast instead of steam.

Creamy hummus, oven roasted vegetables and crunchy seeds on good bread, a dinner that smells like vacation.

Hummus and roasted vegetable toasts with salad
Total time
35 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer

Thick, creamy hummus, vegetables that turn soft and slightly caramelized at the edges, and pumpkin seeds that add crunch on top, that's what makes this toast worth making. The smoked paprika brings a smoky note that recalls summer grilling, without ever lighting a barbecue. It's a simple dish with real character, nothing like a toast thrown together in a hurry.

This is the kind of weeknight dinner that works when it's too hot to cook for long but you still want something satisfying. Mon Chou suggests it for relaxed meals where everyone builds their own toast at the table. Adults and teenagers take to it easily, younger kids might prefer the vegetables and hummus kept separate rather than piled on bread.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Pantry

  • Hummus 250 g
  • Pumpkin seedsoften in the pantry 4 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell peppers 2
  • Eggplant 1
  • Green salad 1

Allergens Gluten, Sesame

The step by step recipe

  1. Preheat the oven to 220°C. Cut the vegetables into strips and toss them with three tablespoons of olive oil, the paprika, salt and pepper.

    Cut them roughly the same thickness so they cook at the same rate.

  2. Spread them on a baking sheet and roast, flipping halfway through. 25 min

    The edges should turn deep golden, that's where the flavor hides.

  3. Toast the bread slices and dry toast the pumpkin seeds in a pan. 3 min

    Stir the seeds, they puff up and pop within seconds.

  4. Spread the bread generously with hummus and top with the roasted vegetables.

    Spread the hummus edge to edge, no bare spot on the toast.

  5. Scatter with seeds and serve with the salad dressed in oil, vinegar, salt and pepper.

    A drizzle of olive oil over the hummus makes it glossier and richer.

Our tips to get it right

  • Pick a thick hummus rather than a runny one, it holds up better on the bread and keeps the toast from going soggy.
  • Salt the vegetables right before roasting, not too far ahead, otherwise they release water and don't brown as well.
  • Let the vegetables cool slightly before piling them on the hummus, too hot and they'll melt it into a puddle.

The variations

  • Swap the eggplant for sliced button mushrooms, they roast faster and add a softer bite.
  • Add a squeeze of lemon juice and a few mint leaves to the vegetables for a fresher version.
  • For kids, serve the vegetables and hummus separately, with the toasted bread cut into strips for dipping.

What to serve it with

  • A chilled cucumber soup to start
  • Olives and cherry tomatoes with drinks
  • A cold sparkling water with lemon

Storage

Keep the roasted vegetables and hummus separately in the refrigerator, in sealed containers, for up to 2 days. Reheat the vegetables briefly in a pan or the oven before assembling the toasts, and always toast the bread fresh at the last moment.

Questions about this dish

Can you roast the vegetables ahead of time?

Yes, you can roast them the day before and keep them in the refrigerator. Warm them slightly in a pan before placing them on the hummus, so they get their soft texture back.

Can you use store bought hummus instead of homemade?

Yes, a good quality store bought hummus works well and saves time. Choose one that's thick and creamy rather than runny, so it stays put on the bread.

Can the roasted vegetables be frozen?

Yes, roasted vegetables freeze well once cooled, in a bag or airtight container. Thaw them in the refrigerator, then reheat in a pan before using them.

What bread works if I don't have country bread?

A multigrain or rye bread works just as well, as long as it's thick enough to hold the hummus and vegetables. Always toast it so it stays crisp under the topping.

How long does it take to make hummus and roasted vegetable toasts with a side salad?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in hummus and roasted vegetable toasts with a side salad?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does hummus and roasted vegetable toasts with a side salad cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Always check the labels of the products you buy.

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