This post is sponsored by Cavit. Inspire your pairings, recipes, and gatherings with new wine ideas.
Take a moment to care for yourself, nutrients and all. Dive into this colorful and nourishing hummus bowl paired with a Pinot Grigio wine.
With the winter holidays in full swing, life has been very full, but also a little on the chaotic side. There are fast-approaching work deadlines, holiday parties, cookies around every corner, and the energy can sometimes go full-on frenetic. Are you feeling it too? Aaron and I are terrible about over-extending ourselves, which means self-care can go straight out the window. Instead of totally fighting our tendency to say “yes” more than we should, we’ve instead accepted that the end of the year is crunch time. Days off probably aren’t happening, and workouts that don’t involve walking the dogs will be sparse, but there are two things that we agree to prioritize, no matter what: 1) sleep (at least 8 hours a night) and 2) food (mostly whole foods and homemade).
This Roasted Vegetable Hummus Bowl is how I’ve been turning my go-to snack of chips and hummus into a legit lunch or dinner, as well as a lighter happy hour type appetizer. (Because when life gets busy, why fight the chips and hummus?) You can use your favorite store-bought hummus as the base, or go with the five minute recipe I’m including below. And the reason I say this can be served as a legit meal is because there are a boatload of good-for-you veggies on top of that hummus. I’m currently obsessed with a combination of roasted butternut squash, brussels sprouts, cauliflower, and red onion—most of which I’ve been buying pre-chopped and feeling zero shame about. 
Another thing I love is that this recipe is super adaptable to what you have on hand. I sometimes swap the brussels sprouts for chopped broccoli, the onion for shallots, and the butternut squash for sweet potatoes, just to give you a few examples. From there, I garnish our hummus bowls with a pour of good quality extra virgin olive oil, a squeeze of lemon juice, and some chopped fresh parsley to brighten it all up.
If you want to jazz it up even more, I recommend serving your bowls with multigrain pita chips or seedy crackers for dipping, and a chilled glass of white wine (there’s nothing like a glass of wine with lunch to make you feel fancy!). For the last year or so, we’ve been drinking the Pinot Grigio from Cavit because it’s light and citrusy, with a subtle green apple flavor that’s really refreshing. (I also like that it’s vegan and made using eco-friendly vineyard and winery practices.)
Admittedly, Aaron was skeptical when I first told him we were having roasted vegetable hummus bowls for dinner the other week, but he ended up loving this recipe. It’s seasonal yet still has a lot of color, and the fresh herbs and lemon keep it bright and vibrant. Call me simple, but this dish is exactly what I want to be eating in December.
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Roasted Vegetable Hummus Bowl and Pinot Grigio
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan
Description
Colorful roasted veggies sit atop creamy hummus in this vibrant bowl. Perfect for a light lunch or appetizer.
Ingredients
- 1 lbs (454 g) peeled and chopped butternut squash
- 1/2 lb brussels sprouts (ends trimmed then halved)
- 1/2 lb chopped cauliflower
- 1 large red onion (peeled and thickly sliced)
- extra virgin olive oil (for drizzling)
- sea salt and pepper
- 3 cups (710 ml) hummus (store bought or homemade (recipe below))
- extra virgin olive oil
- 1 lemon (cut into wedges)
- 1 small bunch fresh parsley (chopped)
- tortilla chips or pita chips
- 3 cups (710 ml) cooked chickpeas
- 1/4 cup filtered water
- 1/4 cup chopped fresh chives
- 2 tbsp + 1 tsp apple cider vinegar
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 400°F (204°C).
For the Soup
- Line two large rimmed baking sheets with parchment paper.
- Divide butternut squash, brussels sprouts, cauliflower, and red onion between the baking sheets.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Arrange vegetables in a single layer and roast for 25-30 minutes, or until fork-tender and browned.
- Make the hummus (if not using store-bought): Add all ingredients to a food processor and process for 1-2 minutes, scraping down the sides as needed, until desired consistency is reached.
- Divide hummus among wide, shallow bowls.
- Top each bowl with roasted vegetables, olive oil, lemon juice, and chopped parsley.
- Serve with tortilla chips or pita chips (optional).
Notes
- For even roasting, ensure vegetables are in a single layer on the baking sheet and toss halfway through cooking.
- To make this recipe vegan, ensure your hummus is vegan and omit the yogurt.
- Roasted vegetables can be prepped ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What vegetables work best for roasting in the hummus bowl?
You can use a variety of vegetables such as bell peppers, zucchini, and carrots, as they roast well and add vibrant color to the bowl.
How can I make the homemade hummus in five minutes?
To make the five-minute hummus, blend canned chickpeas, tahini, garlic, lemon juice, and olive oil until smooth; adjust seasoning to taste.
What type of Pinot Grigio pairs best with the roasted vegetable hummus bowl?
A crisp and refreshing Pinot Grigio with citrus notes complements the roasted vegetables and the creaminess of the hummus.
