Roasted Vegetable Hummus Bowl and Pinot Grigio
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 4 to 6 servings
for the roasted vegetables:
  • 1 pound peeled and chopped butternut squash
  • ½ pound brussels sprouts, ends trimmed then halved
  • ½ pound chopped cauliflower
  • 1 large red onion, peeled and thickly sliced
  • extra virgin olive oil, for drizzling
  • sea salt and pepper
  • 3 cups hummus, store bought or homemade (recipe below)
for serving:
  • extra virgin olive oil
  • 1 lemon, cut into wedges
  • 1 small bunch fresh parsley, chopped
  • tortilla chips or pita chips
for the hummus:
  • 3 cups cooked chickpeas
  • ¼ cup + 2 tablespoons filtered water
  • ¼ cup chopped fresh chives
  • 2 tablespoons + 1 teaspoon apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  1. Preheat the oven to 400° F.
  2. Roast the vegetables: Line two large rimmed baking sheets with parchment paper. Divide the butternut squash, brussels sprouts, cauliflower, and red onion between the two baking sheets. Drizzle each with olive oil, then season with salt and pepper. Toss to coat. Arrange in a single layer and roast for 25-30 minutes, or until fork-tender and browned around the edges.
  3. If you're not using store-bought hummus, make the hummus while the veggies roast: Add all of the ingredients to the bowl of a food processor. Process for 1-2 minutes, stopping to scrape down the sides of the bowl once or twice, until the hummus reaches your desired consistency.
  4. Divide the hummus among wide, shallow bowls. Top each with roasted vegetables, a small pour of olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley. Serve with tortilla chips or pita chips for dipping, if you like.
Hummus recipe adapted from my Cool Ranch Hummus.

This recipe is very adaptable to what your have on hand. I sometimes swap the brussels sprouts for chopped broccoli, the onion for shallots, and the butternut squash for sweet potatoes, to give you some examples.

Take full advantage of your grocery store's pre-prepped veggie selection to make this meal extra speedy!
Recipe by Honest Cooking by Mercato Fabbrica at