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Vegetarian, Meal soups and plant based

Hummus plate with roasted vegetables and pita bread

This plate brings together creamy homemade hummus, oven roasted summer vegetables and warm pita bread, serving 4 people in 45 minutes. It's an easy recipe, costing less than €2 per person. The key to success is blending the hummus for a long time, which gives it a smooth texture instead of a grainy one.

I'm dreaming of a big shareable platter, with creamy homemade hummus and vegetables roasted in the oven.

Hummus plate with roasted vegetables and pita bread
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

A well made hummus is easy to spot, it's smooth, light, almost whipped, far from the dense tubs you find at the store. Here tahini and lemon juice blend into long processed chickpeas, and the splash of cold water added at the end makes all the difference in texture. The chickpeas roasted separately in a pan add a crunch that changes everything with each bite.

The summer vegetables, zucchini, bell pepper, eggplant, go into the oven until the edges caramelize slightly, giving them a deeper flavor than pan frying would. This is the kind of dish to set in the middle of the table on a Sunday evening or when you're having friends over without much fuss, everyone helps themselves with the warm pita. Mon Chou likes this plate because it looks impressive without needing any special skill.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 800 g
  • Tahinioften in the pantry 3 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 2
  • Garlic 1 cloves
  • Zucchini 2
  • Red bell pepper 2
  • Eggplant 1

Bakery

  • Pita bread 4

Allergens Gluten, Sesame

The step by step recipe

  1. Cut the zucchini, bell pepper and eggplant into large chunks, toss them with olive oil, salt and paprika.

    Similar sized pieces cook more evenly.

  2. Roast the vegetables at 210°C, turning them halfway through cooking. 30 min

    Don't crowd the pan, the vegetables need room to brown.

  3. Set aside 100g of chickpeas and pan roast them with a little oil and paprika. 5 min

    Dry them well first, they'll crisp up like little nuts.

  4. Blend the remaining chickpeas with the tahini, lemon juice, garlic, 3 tablespoons of oil, salt and a bit of cold water.

    Ice cold water makes the hummus much airier.

  5. Warm the pitas in the oven for two minutes and plate everything with a drizzle of oil over the hummus.

    Make a well in the hummus with a spoon and pour the oil in, it looks great and tastes even better.

Our tips to get it right

  • Drain the canned chickpeas well and save a bit of their liquid, it can replace the cold water if your hummus turns out too thick.
  • Peel the eggplant in strips before cutting it, this keeps the skin from turning too tough once roasted.
  • Make the hummus before the vegetables, it only gets better after resting a few minutes in the fridge while everything else cooks.

The variations

  • Swap the tahini for almond butter if you don't have sesame on hand, the flavor will be a bit milder.
  • Add cubes of feta over the roasted vegetables for a richer, saltier version.
  • For kids, serve the roasted vegetables cut into sticks to dip straight into the hummus, no pita needed.

What to serve it with

  • A cucumber and fresh mint salad
  • Black olives as a starter
  • Iced mint tea

Storage

Hummus keeps for 3 days in the refrigerator in an airtight container, with a drizzle of olive oil on top to keep it from drying out. The roasted vegetables also keep for 2 to 3 days and reheat well in the oven for a few minutes. Hummus doesn't freeze well, it turns grainy once thawed.

Questions about this dish

Can you make the hummus a day ahead?

Yes, it's actually a good idea, it thickens slightly as it rests and the flavors blend better. Take it out of the fridge a little before serving so it isn't too cold.

How do you get smooth hummus without a powerful blender?

Blend in small batches and scrape down the sides of the bowl often. Adding cold water little by little also helps a lot in getting a fine texture.

Can you use dried chickpeas instead of canned?

Yes, soak 200g of dried chickpeas overnight then cook them for about an hour. The hummus turns out even creamier with this method.

What can you do with leftover hummus?

Use it as a spread in a sandwich or rolled pita the next day at lunch. It also pairs well with raw vegetable sticks for a quick snack.

How long does it take to make a hummus plate with roasted vegetables and warm pita bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hummus plate with roasted vegetables and warm pita bread?

About 730 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 a hummus plate with roasted vegetables and warm pita bread cost?

About €1.90 per serving, or €7.60 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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