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+ servings

Roasted Vegetable Chickpea Spread

Servings 3


VEGETABLES1/2 of a red bell pepper (3.5 oz), julienned

  • 1 oz small zucchini 5, quartered
  • 1 tablespoon extra virgin olive oil
  • 6 oz kalamata olives 1, diced

HUMMUS2 cups chickpeas, drained (reserve approx. 1/3 cup of liquid and approx. 1/4 cup chickpeas for garnish)

  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic peeled and roughly chopped
  • Juice of 1 large lemon
  • 1/2 teaspoon Kosher salt
  • Cracked black pepper to taste

GARNISH1 tablespoon extra virgin olive oil

  • 1/2 teaspoon Paprika
  • Chopped fresh parsley
  • Extra Chickpeas
  • Extra kalamata olives


VEGETABLESPreheat oven to 425 degrees F.

  • Toss the sliced red bell peppers and zucchini in 1 tablespoon of olive oil and evenly spread out on a baking sheet.
  • Roast in the oven for 20 minutes, or until slightly charred.
  • Remove from oven and allow to cool.
  • Once cooled, dice the bell peppers and zucchini. Set approx. 1/4 of each aside to use as garnish.

HUMMUSPut the chickpeas, tahini, oil, garlic, salt, pepper, lemon juice, and roasted vegetables in a blender or food processor (a blender will give you a much smoother hummus).

  • Begin to blend and add the chickpea liquid as needed to create a smooth purée.
  • Taste and adjust to your liking.
  • Transfer to a bowl and drizzle with olive oil.
  • Garnish with paprika, parsley, and extra chickpeas/olives/roasted veggies.