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Toss veggies into hummus, roast them and enjoy a tasty crust



Chances are that if you have been to any kind of gathering lately, you have partaken in a hummus and veggie platter. Stores are filled with endless varieties of premade hummus, and homemade recipes flood the internet. With protein and fiber-filled garbanzo beans leading the ingredient list, it’s a filling dip that turns baby carrots and bell pepper slices into a worthy snack that will actually fill you up a bit. Both kids and adults seem to like hummus, so it is equally comfortable at a cocktail hour as it is at a kids’ soccer field.

The problem is: You always have leftovers. At least we do. Usually, I serve a couple of varieties, along with a triple-sized stock of veggies, because you never really know if the crowd skews more broccoli than carrots, so having veg backup seems wise.

After one of those occasions, I had the idea to toss the leftover veggies into the hummus and roast them. The hummus clung to the veggies just enough to give it a caramelized and tasty crust, and with one recipe, two leftovers were used up to create a whole new side dish or appetizer: Hummus-Crusted Roasted Vegetables.

The key is to roast at high heat, and to preheat the baking sheet, which will accelerate the caramelization of the veggies. Usually, I just toss the vegetables with the hummus in a large bowl with my hands. But, I’ve also thinned out hummus with a few tablespoons of lemon juice or water to make a batter to coat the veggies more completely, like a hummus tempura. Either way works.

Flavoured hummus, like roasted garlic or red pepper, doesn’t usually need a boost, but feel free to stir in extra garlic, herbs or spices (a spoonful of pesto is delish). Even plain hummus works great, and takes about a minute to put together. After baking, sprinkle on a pinch of salt and squeeze of lemon, and your hummus-crudite platter will have found new life.


Start to finish: 30 minutes

Servings: 6 servings

1 cup baby carrots

1 cup broccoli florets

1 cup cauliflower florets

1 cup bell pepper slices (red or yellow preferred)

1 small onion or fennel bulb, peeled and quartered

1 cup prepared hummus

Garlic or spices, if desired (optional)

1/4 teaspoon kosher salt

Lemons for squeezing


Chef’s note: Feel free to swap out vegetables for 4-5 cups of your favourites ‚Äî a great way to use up hummus-crudite platter leftovers! Another version: stir enough lemon juice or water just until the hummus is smooth and creamy, like a thick batter, before tossing in the vegetables.


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